Friday, February 16, 2007

Thursday: White Beans with Ham

There were still some unprepared beans leftover from the batch I cooked last weekend; last night I finished those off.

2 big cloves garlic, thinly sliced
1 onion, fine dice
3 cups cooked white beans, with liquid
200 gm smoked ham (this was actually Rippli, from the rib region), cut into bite-sized pieces
bay leaves, thyme, rosemary, black pepper
good olive oil and parsley for serving

Cook the garlic in olive oil over medium-high heat until it starts to brown. Add the onion and cook, stirring, for a couple of minutes.
Add the beans, ham, and herbs and mix. Add enough liquid that things are almost covered.
Cook over medium-low heat for about 20 minutes, until the beans start to melt and everything is hot.
Serve topped with fresh parsley and some good olive oil.

Very, very good foood.

We ate this with sauteed cauliflower and a big green salad.

Wine: Château Musar 2003 Cuvée Reservée. I wanted to try the cheaper version of a Musar wine before moving to the higher end. This is a very interesting bottle of wine on its own; I can't wait to try the real Château Musar.

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