Summer school is happening. Three credit hours’ worth of material in six weeks means I studied for nearly seven hours last night to prepare for this morning’s class. This is my new normal. I think it’s safe to say that June will be the month of five minute meals.
Also: Hello, summer! Anything below 85 degrees does not count in my book, so thank you for finally climbing into the 90s. I am happy. My gardens are happy. Please stick around.
Quick pan-fried cannelloni beans with coriander and thyme
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This recipe makes one generous serving, but doubles (and triples) easily. The beans taste great on their own, but I like to heap them onto toast atop a bit of cashew cheese, or over a bed of greens. Salt plays a starring role in this dish, adding both flavor and texture. You’ll want to use a coarse salt, fleur de sel if you have it. Maldon or another kosher salt will also do.
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1 cup cooked cannelloni or other white beans, rinsed and drained
2 teaspoons olive oil
2 tablespoons nutritional yeast
1/2 teaspoon coarse salt
1/4 teaspoon ground coriander
1/4 teaspoon ground white pepper
leaves from 2 sprigs of thyme
In a small bowl, mix together the nutritional yeast, salt, coriander, and pepper. Set aside.
Warm up the oil in a skillet, add the beans, and toss to coat. Arrange the beans into an even layer, and coat cover with the seasoning mixture. Turn up the heat – the goal is to quickly brown the beans on one side. After a couple of minutes, toss everything together in the pan, so the beans are evenly coated with the seasoning. Continue stirring over high heat until just starting to brown all over. Remove from heat, add the thyme leaves, and season to taste. Serve immediately.
Prep time: 5 minutes | Cook time: 5 minutes