1 cup uncooked beans: $1.00
8 ounces top-quality lamb sausage: $5.00
Pantry items: Butter, fresh herbs, salad dressing.
Total cost (for 2 portions): $7.50
Last week I cooked up a huge pot of flageolets, having become fixated on the idea of a stew full of lamb and beans. I kept putting the stew off, though, for lack of time or of one ingredient or another, and so in the end the beans rounded out a simpler supper of pan-fried lamb sausage and salad.
Several bunches of fresh herbs happened to be lingering in my crisper, but plain parsley or cilantro would have been almost as nice (perhaps with a bit of garlic, too, in that case). As we approach the season when I always seem to be wondering what to do with leftover fresh herbs bought on a whim at the farmers' market, I intend to press this last minute side dish into service frequently.
Bean enthusiasts might turn up their noses at the canned kind prepared this way, but for me they'd be fine. The herbs will perk them up, and in this meal they're really just serving as a backdrop for the super-flavorful sausage.
Buttered Beans with Fresh Herbs
- 1 tablespoon butter
- 2 cups cooked white beans, drained and rinsed
- 2-4 tablespoons chopped fresh soft herbs, such as parsley, tarragon, chives, and marjoram
Melt the butter in a small saucepan over medium heat. When the foam subsides, stir in the beans and heat, stirring occasionally, until warmed through. Stir in the herbs, turn off the heat, and taste for salt and pepper.