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A Brothy Bean Dinner<\/p>\nA Brothy Bean Dinner<\/p>\n
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3 T. extra-virgin olive oil, divided<\/p>\n
1 T. unsalted butter<\/p>\n
1 shallots, thinly sliced<\/p>\n
2 garlic cloves, thinly sliced<\/p>\n
1 jalape\u00f1o, seeded, finely chopped<\/p>\n
\u00bd tsp. kosher salt<\/p>\n
\u00bd tsp. cumin<\/p>\n
\u00bc tsp. pepper<\/p>\n
1\/2 cup dry white wine<\/p>\n
1 \u00bd cup vegetable broth<\/p>\n
1 (14-ounce) can cannellini beans (undrained)<\/p>\n
1 cup lightly packed fresh spinach<\/p>\n
\u00bc cup parsley, leaves and tender stems, roughly chopped<\/p>\n
1 T. lemon juice<\/p>\n
Thickly sliced sourdough bread<\/p>\n
\u00bd cup Parmesan cheese<\/p>\n
\u00bc cup chives, thinly sliced<\/p>\n
<\/p>\n
In a medium saucepan, heat butter and 2 T. olive oil over medium heat. Once butter has melted. add shallots, garlic, and jalape\u00f1o, season with salt. Cook, stirring occasionally, until shallots are soft and fragrant, about 5 minutes. Add cumin and pepper and cook for another minute. Add wine and cook, stirring occasionally, until wine has mostly evaporated. Add broth, turn heat to medium-high, bring to a simmer. Stir in cannellini beans with their liquid and bring back to a simmer. Turn heat down to medium-low and add in spinach and parsley until wilted. Take beans off heat and stir in lemon juice. Season with more salt and pepper to taste. In another saucepan, heat remaining 1 T. olive oil over medium-high heat. Fry bread in olive oil until both sides are golden brown and toasty. To serve, place bread in a shallow bowl and spoon saucy beans over top. Sprinkle Parmesan and chives to finish.<\/p>\n","protected":false},"excerpt":{"rendered":"
A Brothy Bean Dinner 3 T. extra-virgin olive oil, divided 1 T. unsalted butter 1 shallots, thinly sliced 2 garlic cloves, thinly sliced 1 jalape\u00f1o, seeded, finely chopped \u00bd tsp. kosher salt \u00bd tsp. cumin \u00bc tsp. pepper 1\/2 cup dry white wine 1 \u00bd cup vegetable broth 1 (14-ounce) can cannellini beans (undrained) 1 cup lightly packed fresh spinach \u00bc cup parsley, leaves and tender stems, roughly chopped 1 T. lemon juice Thickly sliced sourdough bread \u00bd cup…<\/p>\n