Pot of Beans
These pantry staples are versatile, healthful, and delicious. Count on them for simple, satisfying meals.
Martha Stewart Living, January 2011
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Recipe Summary
Ingredients
Directions
Cook's Notes
Stir a few tablespoons of any of these into the flavor base: bell peppers, sausage, bacon, tomatoes. Or season with herbs and spices (cumin, paprika, cayenne, oregano, thyme, rosemary, bay leaf).
Cook's Notes
Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.