Wednesday, April 20, 2011

Ode to the musical fruit

I love beans, you guys.  Holy smacks but do I love me some beans!  Garbanzo, cannellini, kidney, pinto, fava, black, green*.  Refried? Hell yes, please**!  I’m a bean enthusiast.  I’ll try to throw them and they’re creamy delicious bite in to anything.  I love them in salads and I love a beany soup or a pasta fagiole.  (PS: And lentils!  Lentils are like beans even though they’re technically legumes.  But they’re still bean-ish.  And I love them, too.)  Maybe it’s a problem.  Maybe it isn’t.  But they’re good for you, right?  Yes!  They’ve got some mad protein and fiber and yum.  Glory, glory hallelujah!
Anyway, I’m yip-yammering about beans today because I’m trying to detox*** a smidge this week and change things up.   You know how I do.  And with this recommitment, I have reunited with and turned to my beautiful little friend, the health-FULL bean.  Unfortunately, as with most everything I take a liking to****, I’ve gone overboard. I'm in a bean frenzy, y'all.  Bonkers. Kookoopants. Barreling headfirst in to a bean-related 12-step program.  It’s only noon on Wednesday and I’ve had some version of that bowl of bean delight no less than 5 times.  I’ve already gone through 4 cans of beans.  For just little old me.  Um…yikes?  Here’s the deal, though: SO TASTY*****, you guys!  I can’t stop!  In fact, I couldn’t help myself and ate a whole bowl of this right before I went to spin class the other night, then spent the first 20 minutes supremely annoyed at whoever was audacious enough to show up to a crowded class getting ready to work it on out all smelly like onion.  I mean, the nerve, right?****** 

I'm here to say, though, that you should try it.  Well, if you’re a bean lover, as I’m sure you are.  And I’d like to suggest you get some crusty bread for a-soppin’or toast up some little baguette slices to make you a fancy bean bruschetta.  I cannot do such a thing because I’m being virtuous here, you guys…pay attention!  But you totally should.  The grassier and greener the olive oil, the better.  And it’s also super good with red wine or champagne vinegar, I’ll tell you what.
Bean Bowl Surprise
Serves 1…if your 1 is me.
(adapted from Orangette)

1 15oz. can of cannellini beans, rinsed
¼ cup chopped red onion
Zest and juice from half of a lemon
1-2 glugs of extra virgin olive oil
A good, healthy grating of Reggiano (or goat! or feta!)
Salt and pepper to taste
Toss it all in to a bowl and jumble it around.  I’d chill it for a bit in the fridge and let all of the flavors get to know each other, but it’s good right away, too.  Mangia!

*Both the regular and French.  Especially straight out of the can.  I love the teeth squeak.  Don’t even try to judge me.
**Lard shmard!  Put some extra cheese on those bad boys and pass the damn tortilla chips!
***People, I have been living on cheese and cured pork.  And olives.  And wine.  And bread, even thought I GAVE IT UP FOR LENT.  Dang!  What am I?  Vacationing in Capri?  Did I move to France and start wearing a beret-a-day? Sadly, no.
****Hedonist!  Party of one!
*****Though I was trying to regale my pal Chris the other night about how delicious this concoction is and she was all, “Ew. No.” Whatever.
******And then I realized it was me.  Dang!  Sorry suckaaaaahhhhhhhs!

1 comment: