Everyone is familiar with macaroni and beans, and this rendition is none the less delicious!
This small dish of leftovers was all I could get a photo of.......Cooks notes and possible words of wisdom: While this was originally a soup, I was in search of a side dish and the flavors as well as the rustic nature were right there. For a delicious soup, add more water, it is that easy.
Potatoes and Beans
adapted from: Eat this it will make you feel better, by Dom DeLuise
1 small onion, diced small
3 cloves of garlic, minced
2 ribs of celery, diced small
1 large carrot, peeled and diced small
1 T olive oil
6 medium potatoes, peeled -cut in half lengthwise, set 1 piece (1/2 potato) aside, dice the remainder in large dice
2 c chicken stock
1 c water - only if needed
2 cans canneli beans drained or your own homemade white creamy bean, drained well
1/2 t oregano
for serving: Tomato Serendipity
In a large flat pan, saute the garlic and onion until wilted and fragrant. Add celery and carrot, saute for a minute more. Add all of the potatoes and the chicken stock.
Bring to a boil, reduce heat, simmer until potatoes are tender.
Remove the large piece and mash well, return to the pot and stir into the broth. Add the beans, simmer additional 10 minutes. Stir in the oregano and fresh ground black pepper to taste.
If the pan sauce seems too thin, boil off a few minutes to thicken.
Serve with the Tomato Serendipity on the side for each to flavor as wanted.
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hearth and soul @ premeditated leftovers