Wednesday, April 15, 2009

Beans and Pasta

Oddly, I told myself earlier today to cook some beans. But then I got side-tracked by TV and calculus (in that order) and completely forgot. Canned to the rescue, I suppose. Anyway, I had some eggplant in the fridge (what a shock) and I wanted to make a little of it, but I thought I should add some protein to the mix (hence the beans). This is a relatively unseasoned dish, first because I really just wanted to taste all the components without any real modification and secondly, because the capers and preserved lemon are so salty. Enjoy!

2 tablespoons each: butter, olive oil
1 leek, washed and sliced into half moons
1 carrot, sliced
1 cup sliced mushrooms
salt to taste

1 cup each: diced eggplant (I used Indian ones), celery (including leaves)
1 can white beans, drained and rinsed
2 tablespoons lemon juice
12 ounces vegetable rotini, cooked to package directions
1/2 cup roughly chopped basil
1 preserved lemon, rinsed and diced
2 tablespoons capers, rinsed
1 cup chopped tomato
2 tablespoons butter

Heat butter and oil together over medium. Add leek, carrot, mushrooms and salt. Cook until the carrots are soft, then add eggplant and celery, cooking again until the eggplant is soft. Add beans and lemon juice, heating through. When pasta is cooked and drained, add it and the remaining ingredients, cooking until the tomatoes just barely soften a bit. Serves 4-6.

2 comments:

  1. Yoy have a great sense of "goes together." I hope calculus went as well as this meal.

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  2. Thanks, Mary! I really just like to see what kinds of things I can stick together that will still taste good. Of course, anything with capers and preserved lemon is always a win in my book!

    The calculus... went. There're two problems I just cannot figure out, though I'm sure there'll be a lightbulb moment at some point.

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