Roasted Cannellini Beans with Thyme


Pan roasted, of course! No ovens this month, or next month if I can help it. Too hot. Too steamy. I made some banana bread yesterday due to the cooler, less humid morning that fell in my lap, but now? Stove top or bust, my friends. And look! Beans. Yes, beans. The magical fruit. Another beautiful, real food. Here’s to getting older, because I just attempted to write “beans are fun!” and we all know that young, vivacious people don’t label beans as fun. Maybe it’s time that changes. In the meantime, here’s a fu–nice recipe.

Roasted Cannellini Beans with Thyme
2 cups cannellini beans, cooked (of your own doing, from a can, from a tetra pak, you know. options!)
2 tablespoons bacon fat (or fat of your choosing–coconut oil, butter, lard, etc.)
4 sprigs thyme
2 cloves garlic, finely chopped
1/2 to 1 teaspoon sea salt (depends if the beans you are using are already salted)
1/2 teaspoon black pepper
1/4 cup chopped bacon bits (not pictured, though they were delicious) (and optional)

Heat the fat in a large skillet over high heat. While that’s heating up, rinse your beans and lay them out over a dishtowel, and gingerly move them around and pat them so they’re a bit drier. Place thyme sprigs in hot fat–watch out! They will sputter a bit briefly. Then add the beans to the pan, and don’t move them. Turn the heat to medium high. Don’t move them still. Let them cook on that one side until nicely browned, about 2 or 3 minutes. Then shake the pan and add the garlic, taking care not to crush the beans, yet making sure the garlic is hitting the hot fat to cook. Let cook for another minute or so, until nicely colored on the other side and the garlic is no longer raw. Take off heat and add the salt and pepper. Serve warm. Serves 4 as a side.


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