Last night, as I glanced through for a lunch recipe for today, my heart became set on the Tuscan-Style Baked Cannelini Beans with Rosemary and Garlic. The instructions informed me that the dish would be done when a white sauce had formed around the beans, about one and a half hours. Mmmmm. Saucy beans.
Now, a white bean is a white bean, right? Wrong. Having no dried cannelini beans and no time to go shopping around for them (read: lazy), I set out some Great Northern Beans to soak overnight. I also substituted dried rosemary for the fresh rosemary called for in the recipe - why I thought I could get away with that when it's such a vital ingredient, I'm not sure. As I'm sure you can realize by now, the dish didn't turn out too great - the beans were dry and had an unpleasant texture, and little taste. Regardless, if you happen to have the book, I still think this would taste fantastic with the right ingredients - just learn from my mistake.
|Baked Great Northern Beans|
While I can't post the recipe for this meal (you'll just have to buy the book :) ), I will be certain to prepare recipes from online sources I can direct you to in the future, so I won't cruelly taunt your tastebuds without a chance for you to make it yourself.
And just because, Jerome:
|Because who wouldn't love a cat this cool?|