Garlicky Beans & Toast
Thursday, February 2, 2023
inspired by New York Times Cooking
- 2 tablespoons butter
- The cloves of 4 heads of garlic, skins removed and each clove halved horizontally
- 2 cups whole milk (though it wouldn’t be the end of the world with 2%)
- 3 cups/2 15 oz. cans chickpeas (original suggests including their liquid, I haven’t found it makes a difference either way)
- 3 cups/2 15 oz. cans white beans, drained (of course, you know what I do)
- Aromatic herbs that you can remove later - a couple sprigs of thyme or rosemary, or a few leaves of sage or bay
- 1/4 teaspoon bold, peppery spice - nutmeg, allspice, or garam masala
- Red pepper flakes
- Salt & pepper
- Crusty bread or hearty sandwich bread, toasted
- In a medium saucepan, melt the butter over medium-high heat.
- Add the garlic cloves and get a good sear on them, 1 to 2 minutes.
- Add the everything else except bread and stir to combine.
- When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes.
- Remove the big aromatic herbs and discard.
- Remove the garlic cloves - they should be rather obvious - and set aside until cool enough to handle.
- Mash cloves on toast per taste.
- Top with beans.
Things on tooooassst. Other than fishing out the garlic, this is a very straightforward dish that’s perfect for cold weather consumption. This is doubled from the original because I love leftovers. I made this before a winter storm, considering the power might go out and it would be easy to warm up on the (gas) stove and it was a total win. Very satisfying after a day of winter weather stress. It’s another dish that is simply too good to look good.