24 October 2010 – Cannellini beans on toast; roasted tomatoes with garlic and thyme

What a great dinner! D bought Romas at the Bowl yesterday for the purpose of roasting them tonight, with garlic and thyme and oil. He decided to add cannellini beans, which he cooked with rosemary and garlic, after a Paul Bertolli recipe we really like. He also added a slice for each of us of the dried sausage we’ve been eating for awhile – at one point he said it was Columbus. It’s great.

D used the “boil one minute, soak, covered for an hour or more, then cook” method of soaking the cannellini. This is a great method. Narsi David said awhile ago (back when I had a radio in my car) that this method allows enzymes in the beans to be active and break down the carbos that would otherwise be food for intestinal bacteria, which then give off… well, gasses, which you don’t particularly want them to do. The tomatoes and garlic are from a new Tapas book D’s been using, which he got at The Spanish Table a couple weekends ago.

We had our favorite Chateau Saint-Sauveur Cotes du Ventoux again. Love it 🙂 Here is the other side of the label from the usual view:

 

Good food 🙂

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