Yesterday I came home to a pretty empty fridge. So I did what I rarely do (unless I am making a pasta dish): I cooked an entirely vegetarian meal inspired by some recipes I had seen on the web and that I just happened to have the ingedients for. Yummy Mummy posted an interesting piece yesterday about recipe ownership and she mentioned an old recipe from her childhood, yellow beans and cream. I just happened to have a bunch of green beans in my fridge and decided to try out this unusual combination. I also made this chickpea recipe I had been thinking about for days to eat along with or in this soupy vegetable dish.
It was extremely simple, yet full of flavor and comforting at the same time.
1 pint string beans
1 cup cream
1/2 cup milk
3 tablespoons butter
1 tablespoon sage finely chopped (I used dried sage because did not have any fresh herbs)
Salt to taste
Bring a pot of water to a boil while you clean your string beans and cut them in half. When the water is boiling throw in the beans and let them cook for no more than 4-5 minutes, then drain and throw them into a bowl of ice water. Heat up the cream, milk, butter, sage and salt on a low fire, throw in the beans and let them soak up the sauce and soften a little more. Adjust salt to taste and sprinkle over some more sage. Eat in a bowl taking large, greedy spoonfuls (with the chickpeas if you like the extra kick and crunch).
|Wee hands are great for this job|