Becca's Bean Gunk

Originally published at Run and Not Be Weary

Matt and I fell in love in our dingy student apartments over steaming bowls of this stuff. It's fast, easy, made of cheap ingredients, and tasty too!
Bean Gunk

olive oil
sea salt
one onion, chopped
garlic
2 or 3 cups of vegetables: celery, carrots, peppers--even fennel or hard squash would be good, too.
1 can of stewed tomatoes
1 can of black beans, with their juices
fresh herbs-- cilantro is my favorite
other possible additions: chipotle tabasco, cumin, smoked paprika, turmeric

Saute the onion, garlic in the olive oil until they're a little bit carmelized. Add whatever spices and the veg and cook for a few more minutes until everything is really combined and smelling amazing. Then add the tomatoes and the beans and let the stuff simmer for 10 minutes or so, until it thickens a little bit and everything is thoroughly combined. Add the chopped fresh herbs and voila!
I like to serve it on rice, with maybe some cheese or sour cream on top.

Note: You could expand this into a soup easily-- just add broth and/or white wine when you add the tomatoes.
I hope you enjoy it!

Joy's Bean Tomato and Sausage Gratin

Bean Tomato and Sausage Gratin
This is in the "Brunch, Lunch and Supper Dishes" section of the book, which gives all the recipes an illusion of simplicity and speed. Hah! This was ultimately delicious, but waaaay too complicated. The same result could come much easier with a few cut corners. But here it is:

Soak overnight:

2 cups pinto beans

Drain the beans. Transfer to a large pot and add:

8 cups water
1 onion, halved, each half stuck with 1 clove
2 garlic cloves, minced
1 bouquet garni

Bring to a boil, then reduce heat and simmer for an hour. Add salt, then simmer until beans are tender, another 30-60 minutes.
While the beans are simmering, heat a heavy casserole over medium heat. Add:

1/4 cup olive oil
2 oz pancetta or bacon, diced.
Cook, until it renders its fat. Add
1 pound sweet italian sausages, casings removed and crumbled.

Cook, stirring until the meat loses its color, about 5 minutes. pour off most of the fat. Add, stirring for two minutes:

1 onion
2-4 garlic cloves, minced
1 tbsp tomato paste.
2x28 oz cans of whole tomatoes with juice
1 tsp fresh thyme or oregano

Add the beans and 2 cups of the beans' cooking liquid to the sausage and tomato mixture.
Simmer it all for 30 minutes. Mean while preheat the oven to 400. Grease a casserole dish, add the mixture. Top with

1/2 c. bread crumbs
1 tbsp olive oil
2 cups grated swiss cheese.

Bake for 30 minutes, until top is lightly browned and bubbling.
Rating: B

Roy's Tuscan-Style White Bean Soup

Roy's Tuscan-Style White Beans

2 tbsp olive oil
1 tbsp minced garlic
1/4 c. onion, diced
1/4 c. pancetta (I used bacon), diced
2 tbsp celery, diced
2 tbsp red pepper, diced
2 tbsp carrot, diced
1 tomato, diced
1 tsp fresh thyme
1 tsp fresh rosemary
1 c. dried white navy beans
5 cups chicken stock
salt and pepper to taste

Note: I presoaked the beans by placing them in cold water, boiling them for 5 minutes, then letting them soak till cooking time.

Heat the oil, saute the garlic, onion, pancetta (bacon), celery, pepper, and carrot (*I add a pinch of salt here) over medium heat for till the bacon becomes a little crispy. Add the tomato, thyme, and rosemary and stir to combine. Add the beans and the stock and simmer until the beans are soft but still firm in texture (45 minutes to an hour). Season with salt and pepper.

Rating: A. This was easy and simple and delicious.