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Sandy Beans! Getting Our Grit On with Crispy Parmesan Breadcrumb Coated Beans
Sandy Beans! Getting Our Grit On with Crispy Parmesan Breadcrumb Coated Beans
Friday, February 7, 2014
We all know our food has to look and taste good, but one of the more overlooked aspects in cooking is texture. This sandy beans recipe is a great example. Sure, a nice bowl of white beans warmed in garlic oil and topped with parsley is a fine thing, but texturally…kind of a snoozer.
Here were coating the beans with a crispy, cheesy, pleasantly gritty breadcrumb mixture. Thats right; less yawn, more fawn. This was inspired by a similar trick I like to use for finishing pastas, and if theres one thing I know about people (maybe the only thing), its they like crispy and crunchy toppings.
At the beginning of the recipe youll hear me mention a garlic-infused oil. I will demo this in a future video, but in case youre wondering, heres what I did. Take a 1/4 cup of olive oil and place it on low heat. Add a sliced garlic clove. As soon as the garlic starts to bubble slightly, turn off the heat and let the oil cool to room temp. Do not brown the garlic. Strain this oil and voilà, you have garlic oil.
One quest that never ends for a cook is the search for ways to make common side dishes seem a little more special, and this is one trick I hope you try soon. Enjoy!
Food Safety Note: One of our concerned viewers reminded me to point out that there is a botulism concern when dealing with garlic stored in oil. So you dont worry needlessly, out of 300,000 Americans, there are only about 25 cases of botulism per year with very few cases resulting from stored garlic. But better safe than sorry, so its recommended that you store any leftover garlic oil in the fridge and use within 10 days.
Ingredients:
For the crumbs:
1/4 cup garlic olive oil
3/4 to 1 cup breadcrumbs (depends how "dry" you want your "sand")
1/4 cup grated Parmesan cheese, divided
For the beans:
1 can white beans, drained, rinsed
1 tablespoons olive oil
1 teaspoon white wine vinegar
1 teaspoon white wine vinegar
salt to taste
cayenne to taste
1/4 cup chopped parsley
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