I know what you’re thinking. Can you make anything other than soup? No.
This weather is just friggin’ freezing and I have no interest in foods that aren’t steamy and comforting.
The GS came into town last weekend and we made a fancy surf’n’turf dinner. One swordfish steak and one hanger steak, split. Talk about teamwork. Complete with red skin mashed potatoes, kale salad, and a growler full of Resurgence IPA.
I’ve been trying to incorporate more protein into my diet but I rarely crave meat. I’m also still living as if my only income is $75/week from teaching Body Pump, so that’s probably why I’m not out buying sirloin. The solution? BEANS.
I tweaked this recipe a little bit from How Sweet It Is, my all time favorite that I love even more since she’s been posting pictures of her new bundle of joy. The main reason I made any changes to the original recipe was because I didn’t feel like buying anchovies. However, I won’t tell you not to include them. Adding salty flavor is always a good idea.
White Bean & Arugula Stew
slightly adapted from How Sweet It Is
3 slices bacon
1 sweet onion, diced
1 clove garlic, minced
1 tsp smoked paprika
1 lb white beans
1 Parmesan rind
3-4 cups chicken stock
1-2 cups water
5 oz bag arugula
Start by preparing your beans. You can either let them soak for at least 4 hours, or potentially overnight. I was too impatient for this method, so I put them into a pot of water and brought it to a boil for 2 minutes, then turned the heat off and let them soak for an hour. Still time consuming, but slightly less so.
Next, crisp up your bacon. I sliced it first and then threw it in a hot soup pot. Brown it, and remove with a slotted spoon. Pour most of the fat out (I have a “fat can”, a coffee can that I pour oil and fat into).
Add the onions to the bacon fat. Take a deep breath, as there is no better smell.
Add the smoked paprika, and some salt and pepper. Allow the onions to cook until translucent. Add the garlic, beans, bacon, and Parmesan rind.That looks like a hunk of butter, doesn’t it? I won’t judge you if you add that to the ingredients list, but it’s the cheese rind.
Add about half a box of stock and 2 cups of water, and bring to a simmer. Once the liquid has reduced by about half, add the greens. The whole bag, toss em in.
Cook on medium low, stirring occasionally, for about an hour.
Serve with Parmesan cheese and BREAD. I only had boring sandwich bread but next time I make this I’ll plan ahead and get a big fat baguette. Or three.
This stuff warms your soul even in a 54 degree apartment.