#Herbs in stonehearth game plus#

Add tomato paste (original recipe calls for 2T but we enjoyed it with 3) and cook it into the vegetables for another minute. Cook, stirring from time to time, until vegetables take on a bit of color, about 10 minutes. (Quickly rinse, but no need to fully wash, food processor as you’ll use it again shortly.) Season generously with salt. Heat 1/4 cup oil in a large, heavy pot over medium heat and add vegetable mixture to pot. Pulse onion, carrot, celery, whole garlic cloves, parsley, and red pepper flakes (to taste) in a food processor until finely chopped.

#Herbs in stonehearth game plus#

This makes a lot of pasta, because you’re using a whole pound plus two cans of beans, so it’s a great recipe to consider halving if you wish to finish it before spring comes.Ħ garlic cloves, 4 left whole, 2 finely choppedġ/4 teaspoon crushed red pepper flakes (or to taste)ģ 1/2 cups cooked, drained beans (save cooking liquid for water in recipe, if desired) or 2 15-ounce cans small white beans (such as Great Northern or Cannelini), rinsedġ pound short tube pasta (see suggestions above) I streamlined the recipe a bit to reduce the number of bowls and pots used, because I’m having the kind of week where if I see another dirty dish, I’ma run far away ahem, to make things easier.

You can use whatever you’d like - short tubes, even elbows, and canned beans are just fine here. Sara Jenkins called for ditalini to go with chickpeas. Pasta and White Beans with Sizzling Garlic-Rosemary OilĪdapted, barely, from Sara Jenkins via Bon Appetitįor the pasta, I used pennete, because I thought it nicely matched the little white beans ( Rancho Gordo’s Alubia Blanca). I hope this means we finally get to meet. Six years ago: Sweet and Spicy Candied Pecans and Icebox Cakeīook Tour II: Just in case your missed the announcement a couple weeks ago, The Smitten Kitchen Book Tour marches on in February and March, with eight cities (hello, Atlanta/St.Louis/Minneapolis/Salt Lake/Denver/Raleigh/Montreal! plus an additional, awesome event in Brooklyn). Three years ago: Mixed Citrus Salad with Feta and Mint and Edna Mae’s Sour Cream Pancakesįour years ago: Chicken Milanese and an Escarole Salad and Flaky Blood Orange Tartįive years ago: Leek and Swiss Chard Tart and Key Lime Cheesecake Two years ago: Roast Chicken with Dijon Sauce If you finish that with a few pinches of sea salt, oh boy. And you won’t miss any of these things because, like a certain soup I have missed immensely since last week, it’s the finish that makes the dish - in this case, a sizzling oil with not just garlic but freshly minced rosemary too. There’s no heavy cream or cheese, or dairy at all there’s no bacon (I’m sorry) or even a pinch of meat. The result is a great pasta for this time of year, deeply comforting and hearty but not overly decadent. And considering that it is an established fact (um, in Italy, where I suspect both my white bean and artichoke obsessions could roam free) that white beans, garlic, rosemary and olive oil are a combination sent from above, I had a hunch they’d be happy here too. I was so charmed by the short tubes of pasta with chickpeas, I made it almost immediately but maybe it was because I’ve overdone it on chickpeas this month, but I kept thinking it would be nice with something… daintier. I ended up finding some - but never enough - in this month’s Bon Appetit, in a stack of pasta recipes you will find it impossible to choose among from Sara Jenkins of Porchetta and Porsena (and green bean salad, sigh) fame. So tell me: What are you favorite uses for beans outside the ever-popular realm of chili, tacos, soup and salad? Really, I’m hankering for more inspiration. And if you’re me - someone who sometimes ups and makes a mega-pot of white beans just because you feel like it, presuming you’ll find things to do with them later - you sometimes end up scrambling, yanking down nearly every cookbook in your collection but still coming up bereft of uses outside the well-trodden soup-and-salad territory. It’s not there are no uses for them, it’s just that when you’re very much in love, there are never enough ways to be together. But if you have a thing for something slightly less of a prom king/queen ingredient, say, tiny white beans, well, it can be tough. If you have a thing for bacon, the internet would be overjoyed to find you places to put it, zillions, even, although I’d proceed with caution before auditioning a couple. On this very site, 86 of the just over 800 recipes boast a significant chocolate component and entire sections of bookstores will be happy to fill in any cravings I missed.

If you have a thing for chocolate, the world is your oyster.