Serious Eats: Recipes
Sara Kate Gillingham-Ryan's Rosemary White Beans with Fontina
When cooking for a crowd, peeling and mashing potatoes can be a bit of a time commitment and spending a solid hour stove-side stirring a pot of risotto might not be practical when you have lots of other cooking to do. To find an almost effortless, not to mention incredibly rich and delicious, starchy side we turned to Sara Kate Gillingham-Ryan's Good Food to Share.
Beans might not be the first thing that pops into your head when you're thinking elegant entertaining, but these Rosemary White Beans with Fontina are pure cold weather magic, at home on any holiday table. The prep here is as minimal as can be: All you really have to do is remember to soak your beans for at least six hours. After that it's just a matter of throwing a few cloves of garlic into the pot along with rosemary sprigs and bay leaves. As the beans cook and soften, the cooking water turns into a wonderfully rich stock and the beans get all good and meaty. After your cannellinis are cooked through the dish is finished with a shower of tangy fontina and a generous dose of salt and freshly ground pepper. It's one of those simple dishes that is truly more than the sum of its parts—warm, rich, satisfying, and the ideal partner for any cold weather braise or roast.
As always with our Cook the Book feature, we have five (5) copies of Serious Eats to give away this week.