This week I was looking for something a little different to add to dinner. It was burger night, and we were looking forward to sampling some burgers from Omaha Steaks. Abigail has been asking for burgers for a few weeks, so I was more than happy to put it on the menu. But what to serve with it? I was thinking of beans of some kind, and then I was thinking of potatoes- maybe some wedges? But then I remembered a dish I made a while back that combined beans and potatoes. Boulangerie Beans and Potatoes from Mark Bittman’s How To Cook Everything Vegetarian seemed like the perfect way to get a little bit of both onto the plate.
I cooked my beans up from dried beans, and started assembling my dish when I looked at the variations to see what I wanted to do. Add 1/2 cup of cream to the beans? That just sounded so perfect at the moment, so I did just that. I added the cream to the beans with the thyme, salt and pepper, added potatoes, and instead of veggie broth, I used chicken broth. The end result was really tasty. The potatoes developed a luscious velvety texture, and the creamy thyme-laden beans were really comforting and delicious as well. The dish as a whole was a wonderful play on texture, as the beans retained their texture, while the potatoes were so soft and creamy. I loved these beans and potatoes.
They also happened to reheat spectacularly in the microwave. Topped with a lone egg for lunch, this was the ultimate comfort food for me. I thought the cream really added something, and is my favorite variation on this dish so far. Oh- and those Omaha Steak burgers? Really tasty, simply pan fried with some Montreal Steak Seasoning- even Zander ate almost his entire burger.
Boulangerie Beans and Potatoes
from HTCEV by Mark Bittman
Makes 4 servings
2 tablespoons fresh thyme (or 1 teaspoon dried), divided 3 cups cooked white beans, drained, but still moist (use beans cooked from dried- not canned) Salt and freshly ground black pepper 3 medium russet or other high-starch baking potatoes, peeled 1 cup vegetable stock 3 tablespoons butterDirections:
Preheat oven to 325ºF. Stir 1 tablespoon of thyme into the beans, taste, and sprinkle with salt and pepper. Spread the beans in a baking dish and set aside.
Halve the potatoes lengthwise and thinly slice into half-circles. Lay the potatoes in overlapping rows to cover the beans. Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.
Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so. Serve immediately, or let rest for up to an hour and serve at room temperature.
Creamy Boulangerie Beans and Potatoes: A little luxury, and no work: Add 1/2 cup cream to the beans.
Tomatoey Boulangerie Beans and Potatoes: Prettier, with a little acidity and more flavor: Add 1 cup chopped ripe tomato (canned is fine, drain first) or about 1/2 cup chopped sun-dried or Oven Dried tomatoes to the beans.
Boulangerie Beans and Potatoes with Leeks: Approaching elegance: Cook 2 cups chopped leeks in butter until very soft-almost melting-about 20 minutes. Top the beans with the leeks and the potato slices.
Boulangerie Beans and Potatoes with Spanish Paprika: The smokiness of the paprika is so good with thyme: Add about a tablespoon of smoked Spanish paprika to the beans and sprinkle some over the potatoes before baking if you’d like.
Boulangerie Beans and Sweet Potatoes: Use pinto beans and sweet potatoes. Stir into the beans a tablespoon or so of Worcestershire sauce, and add a pinch of ground allspice or cinnamon if you’d like. Proceed with the recipe; sprinkle the top with brown sugar before baking.