We all know our food has to look and taste good, but one of the more overlooked aspects in cooking is texture. This sandy beans recipe is a great example. Sure, a nice bowl of white beans warmed in garlic oil and topped with parsley is a fine thing, but texturally�kind of a snoozer.
Here we're coating the beans with a crispy, cheesy, pleasantly gritty breadcrumb mixture. That's right; less yawn, more fawn. This was inspired by a similar trick I like to use for finishing pastas, and if there's one thing I know about people (maybe the only thing), it's they like crispy and crunchy toppings.
At the beginning of the recipe you'll hear me mention a garlic-infused oil. I will demo this in a future video, but in case you're wondering, here's what I did. Take a 1/4 cup of olive oil and place it on low heat. Add a sliced garlic clove. As soon as the garlic starts to bubble slightly, turn off the heat and let the oil cool to room temp. Do not brown the garlic. Strain this oil and voil�, you have garlic oil.
One quest that never ends for a cook is the search for ways to make common side dishes seem a little more special, and this is one trick I hope you try soon. Enjoy!
Food Safety Note: One of our concerned viewers reminded me to point out that there is a botulism concern when dealing with garlic stored in oil. So you don't worry needlessly, out of 300,000 Americans, there are only about 25 cases of botulism per year with very few cases resulting from stored garlic. But better safe than sorry, so it's recommended that you store any leftover garlic oil in the fridge and use within 10 days.
Ingredients:
For the crumbs:
1/4 cup garlic olive oil
3/4 to 1 cup breadcrumbs (depends how "dry" you want your "sand")
1/4 cup grated Parmesan cheese, divided
For the beans:
1 can white beans, drained, rinsed
1 tablespoons olive oil
1 teaspoon white wine vinegar
1 teaspoon white wine vinegar
salt to taste
cayenne to taste
1/4 cup chopped parsley
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