Tuesday: Pork and Beans

This was a pretty simple dish made by cooking a bunch of garlic and diced onion in olive oil until soft and adding some stock, sweet paprika, smoked paprika, a couple sprigs of thyme[CSA], and some cubes of smoked ham that we browned in a separate pan. After cooking for 5-10 minutes, I added two cans of drained white beans, mixed gently, covered the pan and simmered for another 10 minutes or so to meld the flavors. Simple and delicious.

As sides I did asparagus sauteed with shallots (a la JPFF) and broccoli [CSA] that I pan steamed with a bit of olive oil and preserved lemon peel. Both were very good.

Of course we had a green salad.

Wine: the last of the Marques de Cacera Rioja.