Serves four to six
- 2 tbs. extra-virgin olive oil
- 1/2 cup thinly sliced shallots
- 2 1/2 tsp. fresh rosemary, thyme and savory (if you have it), minced
- Pinch of dried lavender
- 4 cups cooked, drained white beans, such as cannellini, navy, baby white limas or flageolets
- 1/3 cup water
- Freshly ground black pepper
- 1 tsp. fresh lemon juice (optional)
Combine extra-virgin olive oil and shallots in a large (12-inch) heavy skillet.
Cook, covered, over moderate heat, until the shallots are soft and golden, about five minutes.
Stir in fresh thyme and rosemary (and savory, if you have it) and a pinch of dried lavender. Sauté, stirring, for one minute.
Add beans and water to the pan. Bring to a simmer, reduce the heat to low, cover, and cook, stirring frequently, until the liquid has almost evaporated, about five minutes.
Adjust the seasoning, including a teaspoon of fresh lemon juice if necessary to brighten the flavors; pepper generously.
Spoon the beans into four shallow soup bowls. Drizzle extra-virgin olive oil over each serving.
Recipe excerpted from The Improvisational Cook by Sally Schneider (William Morrow, 2006).
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Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors