My mess of a dinner began with a skillet that hadn’t been touched since last semester. A past roommate must have done a poor washing job, as suddenly the bottom of the pan started sizzling and burning. Hot oil+soap residue=not so good. Acting upon instinct, I rushed to put the pan in the sink which led to me getting sprayed with hot oil.
Following this fiasco, I searched for a new pan to use. I found one–without a handle. I figured I could use it just for sautéing some garlic in olive oil. Which I successfully did, until my electric stove decided to act up and overheat the garlic, causing it to brown and fry. This was not exactly how I intended my garlic to cook. Out of madness, I threw the garlic in the bean dish I was making, and it turned out not as planned.
The bad news? My dinner had crunchy pieces of distinctly fried garlic. The good news? If I were not so stupid or more aware of the irregularities of the apartment’s stove, this dish would be so delicious.
Serve it with bread, or as a side dish, and you’ve got yourself a protein and veggie packed dish.
Tomato and Cannellini Bean Salad
1 can cannellini beans, drained and rinsed
3 Roma tomatoes, chopped (or cherry tomatoes)
1/2 cup chopped onion
1 tsp salt
1/8 cup extra-virgin olive oil
3 garlic cloves, minced
Combine beans, tomato, onion and salt in medium sized bowl. Season with pepper. Heat oil in a skillet on low heat. Sauté garlic until fragrant but not browned (like I did). This takes two-three minutes (but evidently timing is unreliable for my silly stove). Mix garlic and oil with bean mixture. Let the beans sit for at least half an hour before serving.