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robustcornhusk · 2 years

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thinkin' bout beans:

i find creamier, softer white beans - cannelini, gigante & corona, unusual variants thereof, navy, etc - easiest to love on their own and base a meal around, but that's a consequence of how i usually cook, rather than a statement on the beans themselves. all beans are worthy of love. (there's probably an exception but i haven't found it yet)

an easy 2-3 person meal (2 if you're excessive appetite people like me, 3 otherwise), not for anyone you're trying to impress*:

it's not a beautiful picture but it's the most recent i have:

olive oil (probably 2-4 tbsp)

1 onion, cut in half and then sliced pole to pole (not into halfmoons, the other orientation)

garlic cloves, however many your heart desires (my heart usually desires 2 or 3), sliced

1-2 tsp red pepper flakes

1-2 cups cooking liquid from the white beans, or stock or broth, as desired

1/2 lb dried white beans, cooked**

1-2 tbsp white miso (optional)

a green and leafy vegetable, like 6-8oz if it's sturdy like kale, probably more like 12-16oz if it's wilty like spinach (optional)

croutons***

parmesan or similar, for garnish (optional)

herbs as garnish (optional - lemon zest mixed with flat parsley is great)

heat olive oil in a saute pan over medium to high heat; add onion (eta: with a pinch of salt). cook, stirring often enough to prevent it from burning, but allow it to get a little browned. once the onion is browning, add in the garlic slices and cook another minute.

once they're cooked, add in the liquid/stock. if you're using miso, add it now and get it mixed in; otherwise, add the beans.

if using a sturdy vegetable, add it now; you might want to throw a lid on there to get them to wilt. bring just up to a boil, then lower the temperature and let it simmer for 10-15 minutes. if you're using a wilty vegetable, add it at the end and simmer just long enough to cook it.

divide into wide shallow bowls, garnish, serve.

---

the cook time is in total about 25 minutes - a little less than 10 for the onion, 15 or a little more for the beans and greens - and i only have to get the onion sliced before i can get started actually cooking, so it's usually ready about 30-35 minutes after i get started. the 10-15 minute vegetable window is also usually long enough for me to make the croutons there, or herb garnish.

infusing the oil at the start with herbs like rosemary is nice, or infusing herbs into oil and adding in at the end. you could probably cook sausages with it, too, but i don't know when i would work those in - i think the usual thing would be cook them first, then reserve them from the pan and keep cooking in the same fat.

eta: re salt, add a pinch with the onion to make it cook right, but don't add any more until after the miso's gone in. this is easy to oversalt: the stock/bean broth and the miso can both be pretty salty, so be careful!

---

＊ certain parties disagree with that assessment, and say that if i stopped being self-deprecating about it, people would love it. and maybe they're right, but the problem is i don't have a good name for it. you will see many takes on this dish called "brothy beans" and i hate it! i hate it! they're trying to make "brothy beans" happen!

＊＊ put half pound of beans in a big pot, like a dutch oven or a stockpot, and probably about 4quarts of water, 5 if you have space, and 1tbsp of salt. vigorously boil for ten minutes, stirring a couple of times, then simmer 50-90 minutes, stirring less frequently. at the 40 minute mark start tasting them, both to see if they're done (cooked through and creamy), and seeing if they need more salt. if they start splitting, it's fine, but maybe turn down the heat a little more.

＊＊＊ i prefer using sandwich bread to Fancy Loaf Bread, unlike every other crouton-making asshole out there. easier to cube. just as crunchy but doesn't rip up my mouth.

preheat oven to 450f. line a baking sheet with parchment (or not, you'll just have to clean it after). cube a couple of sheets of bread, however many looks right. (i usually do 4-5?)

in a bowl, mix together 4tbsp olive oil, 2tbsp acid (vinegar, lemon juice, etc), a hefty pinch of salt (if you're using kosher salt, this'll end up being like 1/2tsp - use half as much if you're using table salt, which is fine-grained and denser), any herbs you want (go heavy if you do!), black pepper. optionally, add a 1/2 tsp mustard like dijon to help emulsify it. basically it's salad dressing.

toss the cubes in the salad dressing, then spread them on a baking sheet. bake them for 8-10 minutes, tossing in the middle.

#uncleftish beanholding #i wish i had a cute food tag

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huffingtonebay · 4 years

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Le Creuset Stoneware 4Quart Covered Oval Casserole Cerise (Cherry Red)

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Le Creuset Stoneware 4-Quart Covered Oval Casserole, Cerise (Cherry Red)

Features

4-Quart oval covered casserole made of stoneware with an enamel finish

Sure-grip side handles facilitate a steady hold during transport

Secure-fitting stoneware lid with handle traps in heat and moisture

Le creuset stoneware is fired at 2, 156-Degree f, creating nonporous ovenware that is resistant to chips, cracks and scratches

Item Description

Heritage Stoneware Shown In Caribbean Color.

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About Le Creuset

Since 1925, Le Creuset cast iron has been recognized for its strength and durability. Cast individually in sand molds, then hand-inspected by French artisans, each piece represents a rich heritage and continues a tradition of lasting, authentic design.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

Le Creuset Heritage Stoneware

From indulgent desserts and comforting casseroles to freshly baked breads and more, Le Creusets quality Heritage bakeware ensures perfect results from the oven every time. Ideal for everything from sheet cake and lasagna to vegetables and roasts, these durable dishes feature a hard-wearing finish for lasting color and maximum protection against utensil damage.

Stoneware maintains even temperatures and prevents scorching

Unmatched thermal resistance safe for freezer, microwave, oven, broiler and dishwasher

Dense stoneware blocks moisture absorption to prevent cracking, crazing and rippling

Impermeable exterior enamel resists scratches and stains, and is safe for cutting on with knives

Nearly-nonstick glazed interior easily releases foods for quick cleanup

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Getting Started

All items in the Le Creuset stoneware range are original designs and have been hand-crafted, making each piece unique. Due to this uniqueness, there may be slight variations from piece to piece.

Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500F / 260C.

Getting Started

The enameled surface is easy to clean and scratch-resistant. The enamel is completely hygienic and will not absorb odors or flavors.

Le Creuset Stoneware is extremely strong and durable, and resists staining, chipping and cracking. The handles, knobs and rims have been designed for a secure, easy-to-hold grip.

Do not use any Stoneware piece on the stovetop or any other direct heat source.

Cleaning and care

Oven: Maximum oven-safe temperature is 500F / 260C. Use oven mitts for lifting at all times.

Broiler: When using under a broiler allow a gap of no less than 2 inches between the rim of the dish and the heat source.

Microwave: Handles may become hot during prolonged microwave use, especially if the handles are enclosed with plastic wrap. Cover just the open top of the dish, leaving the handles exposed.

Freezer-To-Oven Use: Do not place a frozen dish of food in a preheated oven. Place the frozen dish in a cold oven and set the temperature, allowing the dish and oven to heat together. Before serving always check that the center of the food is completely and uniformly hot.

Cleaning and care

Cleaning: Before the first use, wash the dish in hot, soapy water, and rinse and dry thoroughly. For most day-to-day cleaning, cool the dish for a few minutes before washing and drying, or wash in the dishwasher, allowing the full cycle to complete. Never leave a dish fully immersed in water.

For removal of stubborn residues allow the dish to cool, fill with warm, soapy water and allow it to soak for 10 to 20 minutes. Wash in the usual way using a plastic brush or scouring pad if necessary.

Le Creuset Bakeware: Le Creuset Stoneware 4-Quart Covered Oval Casserole, Cherry

From indulgent desserts and hearty casseroles to freshly baked breads and more, Le Creuset's assortment of quality bakeware ensures perfect results from the oven every time.

Le Creuset stoneware dishes are versatile, multi-purpose designs that offer all the even-heating benefits of stoneware in a variety of shapes and capacities to fit nearly any baking, roasting or broiling recipe. Each dish features grooved handles for a sure grip, plus Le Creuset's glazed interior that protects against utensil damage, staining and odor absorption making each dependable piece of stoneware easy to use and easy to count on.

High-quality exterior enamel protects against metal marks and other damage

Hard-wearing, impermeable finish fired at temperatures as high as 2192 degrees F is safe for cutting on with knives

Unmatched thermal resistance from -65 degrees F to 500 degrees F safe for the freezer, microwave, oven, broiler and dishwasher

Less than 1% porosity, blocking moisture absorption which can lead to cracking, crazing and rippling along the interior

Unique clay mixture that creates a very dense material when fired, maintaining even temperatures and preventing scorching

Resistant to staining and flavor/odor absorption

A perfectly color-matched palette of bold, consistent tones for easy mixing and matching with other Le Creuset products

Introduction

All items in the Le Creuset stoneware range are original designs and have been hand-crafted, making each piece unique. Due to this uniqueness, there may be slight variations from piece to piece.

Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500 degrees F / 260 degrees C.

The enameled surface is easy to clean and scratch-resistant. The enamel is completely hygienic and will not absorb odors or flavors. Le Creuset Stoneware is extremely strong and durable, and resists staining, chipping and cracking. The handles, knobs and rims have been designed for a secure, easy-to-hold grip.

Cleaning and Care

DO NOT use any Stoneware piece on the stovetop or any other direct heat source.

OVEN: Maximum oven-safe temperature is 500 degrees F / 260 degrees C. Use oven mitts for lifting at all times.

BROILER: When using under a broiler allow a gap of no less than 2-1/2 inches between the rim of the dish and the heat source.

MICROWAVE: Handles may become hot during prolonged microwave use, especially if the handles are enclosed with plastic wrap. Cover just the open top of the dish, leaving the handles exposed.

FREEZER-TO-OVEN USE: Do not place a frozen dish of food in a preheated oven. Place the frozen dish in a cold oven and set the temperature, allowing the dish and oven to heat together. Before serving always check that the center of the food is completely and uniformly hot.

CLEANING: Before the first use, wash the dish in hot, soapy water, and rinse and dry thoroughly. For most day-to-day cleaning, cool the dish for a few minutes before washing and drying, or wash in the dishwasher, allowing the full cycle to complete. Never leave a dish fully immersed in water. For removal of stubborn residues allow the dish to cool, fill with warm, soapy water and allow it to soak for 10 to 20 minutes. Wash in the usual way using a plastic brush or scouring pad if necessary.

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Brand: Le Creuset MPN: PG0405-3667 Model: PG0405-3667 UPC: Does not apply EAN: Does not apply UPC: Does not apply http://nemb.it/p/KOldRvPSm

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