The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back weekly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to culture@ufvcascade.ca.
When I first tried out this recipe, I was genuinely shocked at how good it was. I mean, it’s just a pot of beans — how good can beans really taste? Turns out they can taste insanely delicious.Â
This recipe is from Ali Slagle from the New York Times. If you ever need some dinner inspiration, head to cooking.nytimes.com. You won’t be disappointed.Â
I enjoy this recipe because it’s incredibly filling and incredibly affordable to make. Plus, it takes about a half hour to whip up. This recipe makes at least four servings, so you’ll definitely have leftovers for lunch tomorrow. If you want some greens with your meal, I recommend roasting some asparagus in olive oil.Â
But beware, if you do not like garlic, do not make this recipe. Garlic lovers only from here on out.
Ingredients:
- 1 tbsp butter
- 1 head garlic, peeled and each clove cut in half lengthwise
- 1 yellow onion, diced
- 1 cup whole milk
- 1 can chickpeas including the liquid
- 1 can white beans (like cannellini) drained and rinsed
- 1 bay leaf
- 1 tsp garam masalaÂ
- Salt and pepper, to taste
- Dark toasted bread, for serving
- Parmesan cheese, for serving
- Red pepper flakes, for serving
Method:
- In a medium-sized saucepan, melt butter on medium heat. Add in garlic and onions and cook until translucent, about five minutes.Â
- Add milk, chickpeas and their liquid, white beans, bay leaf, and garam masala to saucepan. Season generously with salt and pepper. Let cook for several minutes and make sure the milk does not boil. Once small bubbles appear on the surface, turn the heat down low, cover, and let simmer for 15 minutes.
- To thicken the mixture, use the back of a wooden spoon to mash some of the beans after cooking for at least 15 minutes.Â
- Take beans off heat for several minutes before serving to make it even thicker. Use a ladle to serve beans and milk into bowls with parmesan and red pepper flakes on top. Serve with toasted bread.
Image: Carissa Wiens/ The CascadeÂ
