Here is the Beans & Cheese recipe, until I can figure out the link issue:
Beans & Cheese
6 tablespoons olive oil, divided
1 large onion (10 ounces), chopped
1/2 teaspoon fine salt
1/4 teaspoon ground black pepper
Pinch crushed red pepper flakes
2 garlic cloves, finely grated or pressed
1 tablespoon mustard powder
three (15-ounce) cans no-salt-added white beans (4 1/2 cups), such as cannellini or Great Northern beans, drained but not rinsed
1 cup (2 3/4 ounces) shredded gruyère cheese
1 cup (2 3/4 ounces) shredded sharp cheddar cheese
1 cup panko
3 tablespoons grated parmesan cheese
Leaves from 3 or 4 fresh thyme sprigs, for garnish (optional)
Step 1
In a large (at least 12-inch), deep broiler-safe skillet over medium
heat, heat 3 tablespoons of the oil until shimmering. Add the onion,
salt, pepper and red pepper flakes. Cook, stirring occasionally, until
the onion lightly browns and so"ens, 8 to 10 minutes. Add the garlic
and mustard powder and cook, stirring, until fragrant, about 1
minute.
Step 2
Add the beans and cook, stirring frequently, until warmed through,
about 5 minutes. Reduce the heat to medium-low, add the gruyere
and cheddar, and cook, stirring, until melted, 1 to 2 minutes. Remove
from the heat.
Step 3
Position a rack about 6 inches away from the broiling element and
preheat the broiler on HIGH.
Step 4
In a medium bowl, thoroughly mix together the panko, parmesan the remaining 3 tablespoons of oil. (You want the crumbs to be damp.) Top the beans with the panko mixture; it might seem like of topping, but persevere, because you’ll want all the crunch.
Step 5
Transfer the skillet to the oven and broil for 1 to 2 minutes, keeping close eye on it the whole time, until the topping looks golden and toasty.
Step 6
Garnish with the thyme leaves, if using, and serve warm.
We live in Switzerland and these Victorinox knives (and if I'm honest the knock-offs at the grocery store) are everywhere because they are fantastic! Look out for the straight ones - they are SHARP! Though I find like you that the serrated ones are my favorite and we have at least 4 in rotation. Afraid I did snap a straight one in a jack o'lantern this weekend though. Reminder - knives are not to be used as levers!
Long, long ago, I started making Cheese Beans out of the original Moosewood Cookbook. Totally delicious. I still make it for my family, but one daughter will die on the hill of your own yummy Cheesy Crunchy Bean Bake. I have never met a bean I haven't loved. I'll try your newest bean dish!
I love your little serrated knife story. We have a similar serrated knife that was left in the drawer when we bought our “beach house”. I use it all the time to slice open rolls or slice up. tomatoes.
just because i ADORE book recommendations (especially jenny's), dropping my own substack here where i recently reviewed every book i read while moving across the country! https://substack.com/home/post/p-149835402
I have three of the serrated knives and love them too! I also have a Victorinox utility knife which has been getting a lot of use in my kitchen - it is in between a paring knife and a chefs knife and is perfect for those small jobs when a chefs knife seems like too much. Thank you for all of the book recs - I have my fall reading list now. :)
I think the necessity of chef's knife depends on the person. I have very small hands (my gardening gloves are xs, many 5th graders have the same size hands) and honestly I feel really uncomfortable with a chef's knife. It is too big around and too long for my hand (have tried and own various brands). So instead I use 7-8" version of chef's knife. It does everything just the same and is so much more comfortable to use. It works for everything large including watermelon and pumpkin. In the same way, my brother with large hands doesn't like my paring knife because for him the handle is too tiny. So if at all possible feel the knife in your hand or look at the measurements :)
That’s exactly the 3 knife trifecta I use in my house — although the pointed tip is my preference as the go-to knife. Definitely ordering one of the 4 inch serrated knives. I have 3 little kids under 9 who love helping me cook, so it’ll be dual purpose for sure!
Is anyone else having difficulty accessing the Cheesy Bean recipe? I had to sign in to WP with email to view the gifted article, but when I click the recipe link I get a paywall. Would love to make Ali’s Cheesy Beans for dinner tonight! Thanks
Here is the Beans & Cheese recipe, until I can figure out the link issue:
Beans & Cheese
6 tablespoons olive oil, divided
1 large onion (10 ounces), chopped
1/2 teaspoon fine salt
1/4 teaspoon ground black pepper
Pinch crushed red pepper flakes
2 garlic cloves, finely grated or pressed
1 tablespoon mustard powder
three (15-ounce) cans no-salt-added white beans (4 1/2 cups), such as cannellini or Great Northern beans, drained but not rinsed
1 cup (2 3/4 ounces) shredded gruyère cheese
1 cup (2 3/4 ounces) shredded sharp cheddar cheese
1 cup panko
3 tablespoons grated parmesan cheese
Leaves from 3 or 4 fresh thyme sprigs, for garnish (optional)
Step 1
In a large (at least 12-inch), deep broiler-safe skillet over medium
heat, heat 3 tablespoons of the oil until shimmering. Add the onion,
salt, pepper and red pepper flakes. Cook, stirring occasionally, until
the onion lightly browns and so"ens, 8 to 10 minutes. Add the garlic
and mustard powder and cook, stirring, until fragrant, about 1
minute.
Step 2
Add the beans and cook, stirring frequently, until warmed through,
about 5 minutes. Reduce the heat to medium-low, add the gruyere
and cheddar, and cook, stirring, until melted, 1 to 2 minutes. Remove
from the heat.
Step 3
Position a rack about 6 inches away from the broiling element and
preheat the broiler on HIGH.
Step 4
In a medium bowl, thoroughly mix together the panko, parmesan the remaining 3 tablespoons of oil. (You want the crumbs to be damp.) Top the beans with the panko mixture; it might seem like of topping, but persevere, because you’ll want all the crunch.
Step 5
Transfer the skillet to the oven and broil for 1 to 2 minutes, keeping close eye on it the whole time, until the topping looks golden and toasty.
Step 6
Garnish with the thyme leaves, if using, and serve warm.
Thank you! I was so bummed when I followed the links and still wasn't able to see the recipe. Look forward to it!
We live in Switzerland and these Victorinox knives (and if I'm honest the knock-offs at the grocery store) are everywhere because they are fantastic! Look out for the straight ones - they are SHARP! Though I find like you that the serrated ones are my favorite and we have at least 4 in rotation. Afraid I did snap a straight one in a jack o'lantern this weekend though. Reminder - knives are not to be used as levers!
omg, I ALWAYS use them for carving jack o' lanterns -- they are so effective on the final detail work around the eyeballs and teeth :)
Long, long ago, I started making Cheese Beans out of the original Moosewood Cookbook. Totally delicious. I still make it for my family, but one daughter will die on the hill of your own yummy Cheesy Crunchy Bean Bake. I have never met a bean I haven't loved. I'll try your newest bean dish!
I love your little serrated knife story. We have a similar serrated knife that was left in the drawer when we bought our “beach house”. I use it all the time to slice open rolls or slice up. tomatoes.
Thank you for the Adrian Mole recommendation. So entertaining so far.
I used to be a manager at Sofra and I miss those eggs (and everything else!) so much! So glad you got a chance to stop in.
How lucky!
just because i ADORE book recommendations (especially jenny's), dropping my own substack here where i recently reviewed every book i read while moving across the country! https://substack.com/home/post/p-149835402
nice!
I have three of the serrated knives and love them too! I also have a Victorinox utility knife which has been getting a lot of use in my kitchen - it is in between a paring knife and a chefs knife and is perfect for those small jobs when a chefs knife seems like too much. Thank you for all of the book recs - I have my fall reading list now. :)
I think the necessity of chef's knife depends on the person. I have very small hands (my gardening gloves are xs, many 5th graders have the same size hands) and honestly I feel really uncomfortable with a chef's knife. It is too big around and too long for my hand (have tried and own various brands). So instead I use 7-8" version of chef's knife. It does everything just the same and is so much more comfortable to use. It works for everything large including watermelon and pumpkin. In the same way, my brother with large hands doesn't like my paring knife because for him the handle is too tiny. So if at all possible feel the knife in your hand or look at the measurements :)
Yes, excellent advice.
That’s exactly the 3 knife trifecta I use in my house — although the pointed tip is my preference as the go-to knife. Definitely ordering one of the 4 inch serrated knives. I have 3 little kids under 9 who love helping me cook, so it’ll be dual purpose for sure!
Been using my little red Victorinox paring knife for years. Love gifting them to friends!
Is anyone else having difficulty accessing the Cheesy Bean recipe? I had to sign in to WP with email to view the gifted article, but when I click the recipe link I get a paywall. Would love to make Ali’s Cheesy Beans for dinner tonight! Thanks
working on this for you, stay tuned
I had the same problem. Would love access to the recipe!
working on this for you, stay tuned