In my house, the backyard is a sun-splashed quarter all year round. Cold-blooded as I am, it is my favorite spot to enjoy a meal.
All sorts of sunny foods have paraded through my faux stone patio table all summer long, but not this week.
I made a plentiful White Bean Casserole on Tuesday, and have been eating it pretty much every day since.
Though the weather hasn’t changed a bit here in Florida and probably won’t be changing much anytime soon, my culinary tastes are already switching to hearty foods.
How about you? When do you start craving cold-weather food?
White Bean Casserole Recipe
6 servings
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 leek, white part only, minced
- 2 garlic cloves, pressed
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/8 teaspoon cayenne pepper
- 3 cups chicken stock
- 2 bay leaves
3 cups cannellini or navy beans, soaked overnight and drained (measured after soaking)
Preheat the oven to 450 degrees Fahrenheit.
Heat the olive oil and butter in a medium pot. Add the leek, garlic, salt, black pepper, chili powder, onion powder, and cayenne pepper. Saute until the leeks are wilted, 5 minutes.
Add the stock and bay leaves and bring to a boil. Remove from heat.
Arrange the beans in a small or medium baking pan. Slowly pour the broth over the beans. Bake for 90 minutes, or until the liquid is reduced and the beans are soft and buttery.
Serve warm with a sprinkle of chopped fresh herbs.
P.S. This dish is great simmered in the slow cooker.
