February 01, 2019
By Stuart Cristol-Deman, courtesy of stuartonthecoast.com
The thing about short-cutting recipes like this is making sure to concentrate the flavors. In this instance I utilized a trick from Paula Wolfert, cooking vegetables under parchment on the stove top. The following is really more of a technique than a recipe, just using what I had on hand for a quick dinner. As I always say, "Recipes are guidelines.”. In this instance I used some carrots, sweet potatoes and leftover Rancho Gordo beans that I stored in their cooking broth as well as some pantry staples such as spices and canned tomatoes.
Spices of your choice 2-3 cups diced vegetables 14 oz can tomatoes in juice, separated and juice reserved 2 cups cooked beans and one cup reserved cooking liquid. TIP: When cooking beans at home, always save the cooking liquid. The flavor can add intensity to soups or stews and you can also use it as apoaching liquid for eggs or fish. Remember, every batch of beans comes with free broth!
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