We all know our food should look and taste good, but one of the most overlooked aspects in the kitchen is texture. This sandy beans recipe is an excellent example. Of course, a good bowl of beans heated in oil and garlic with parsley is a beautiful thing, but the texture ... a kind of snoozer.
Here we coating beans with a crisp, mix breadcrumbs with cheese, pleasantly gritty. That is true; yawn less, more fawn. This was inspired by a similar trick I like to use for finishing the pasta, and if there is one thing I know about people (maybe the only thing), it is they like and crisp toppings crunchy.
early in the recipe that you will hear me mention the garlic infused oil. I will demo this in a future video, but in case you're wondering, here's what I did. Take a 1/4 cup of olive oil and place on low heat. Add a clove of sliced garlic. As soon as the garlic begins to bubble slightly, turn off heat and allow the oil to cool to room temperature. Do not brown the garlic. Strain the oil and voila, you have garlic oil.
A quest that never ends for a cook is looking for ways to make common dishes seem a bit more special, and it's a trick I hope you try soon. Enjoy!
Food Safety Note: One of our concerned viewers reminded me to emphasize that there is a problem when dealing botulism with garlic stored in oil. So do not worry unnecessarily about 300,000 Americans, there are only about 25 cases of botulism per year with very few cases resulting in garlic stored. But prevention is better than cure, so it is recommended that you store all garlic oil remains in the refrigerator and use within 10 days.
Ingredients:
For the crumbs:
oil 1/4 cup garlic olive
3/4 to 1 cup bread crumbs (depends how "dry" you want your "sand")
1 / 4 cup grated Parmesan cheese, divided
for the beans:
1 can white beans, drained and rinsed
1 tablespoon olive [oil
1 teaspoon white wine vinegar
1 teaspoon white wine vinegar
salt to taste
cayenne to taste
1/4 cup chopped parsley
