2 cups of White beans* soaked overnight
1/2 Yellow Onion diced
4 cloves Garlic diced
Veggie Stock* homemade
Rosemary, Sage, Bay leaf for seasoning beans
2 Tbs. Artichoke Tapenade
4 large Gold Finnish Potatoes quartered skinned mostly
2 -3 ears of Corn
Salt
Garnished: Kale, Collards, Thyme, Parsley, Chives, Chive Flowers, Minced Malton Salt Ground Black Pepper Marash Pepper
Rinse the soaked beans and place in stock, add Sprigs of Rosemary, Sage leaves, Bay leaf. Bring to boil, simmer for approximately 1 hour, tasting as they get close to make sure they don’t get mushy. Cook potatoes by adding them to boiled salted water, simmer for approximately 15 -20 minutes until done and test to make sure they aren’t too mushy! Drain and add beans. Mash all together well, add artichoke, salt, pepper.
To cook the corn, shave off from ears, heat skillet, add garlic and sear until lightly browned.
Garlic Bread: Heat EVOO and two cloves garlic, garlic salt in large iron skillet, and brown on both side
This dish was perfect with Hans just home from college, a filling and delish take on the classic bean dip, by adding mashed potatoes to make it rich and filling, the artichoke enhanced the flavors and made it richer tasting. Whenever possible always use dry beans and soak the taste is so much better. The next day for leftovers the flavors had time to merry and the taste was really there. And using a fresh veggie stock is key to any dish. Hope you’ll try it and let me know how it turned out! Enjoy!
Comments
Hello ,
I saw your tweet about animals and thought I will check your website. I like it!
I love pets. I have two beautiful thai cats called Tammy(female) and Yommo(male). Yommo is 1 year older than Tommy. He acts like a bigger brother for her. 🙂
I have even created an Instagram account for them ( https://www.instagram.com/tayo_home/ ) and probably soon they will have more followers than me (kinda funny).
I wanted to subscribe to your newsletter, but I couldn’t find it. Do you have it?
Keep up the good work on your blog.
Regards
Wiki