Swanky Beans and Franks
Life has been a bit hectic lately, which means that many nights, after coming in from the garden at about 7:30 PM, I need to get dinner on the table – we are hungry and don’t want to wait too long. These are the moments where sometimes I want to just crawl into bed, and forego dinner all together. Sometimes we say to hell with it, and go to one of our great local eateries. But you can’t and really don’t want to do that every night, and we find ourselves in this situation at least 5 nights a week.
This is when my kitchen forethought and planning really pay off. I like to make sure that I have beans and usually grains in the freezer that have been pre-soaked and partially cooked. Things I can just pull out and throw in a pan in a pinch. I also have a variety of fresh veggies always on hand – whatever looked good at the farmers market, or local market that week. Plus, some kind of animal protein that is quick to cook like sausages, or skirt steak, or doesn’t need to be, like good quality non-nitrate cold cuts or canned fish.
In this case, I had some Christmas Lima Beans from Rancho Gordo ready, some huge and meaty portabellas, and some nice British style Bangers we got from the local butcher. So I decided to make a nice adult version of Beans and Franks.
I sauteed the beans in some olive oil and then added some diced fresh portabella mushrooms, onions and garlic. I de-glazed the pan with a little red wine and seasoned everything with some thyme, salt and pepper. Then I added some nice fresh, local spinach and stirred until it wilted. I served it with half a link of British Banger and some nice goat cheese crumbles. It was quick, satisfying and really delicious.
lo - June 14, 2010 at 12:17 pm
Wow, Jen – That’s seriously awesome cowboy food you’ve got going on there. Yet another reason to love Rancho Gordo — they always come through in a pinch!
jenn (Bread + Butter) - June 14, 2010 at 12:48 pm
I’ve never seen beans and franks looks so good on a plate. This makes me want to go camping this summer.
maybelles mom - June 14, 2010 at 1:34 pm
We are growing Christmas Lima beans this year, so I will keep this in my mind.
Teresa - June 14, 2010 at 2:59 pm
Quick meals made with leftovers are the best. No fuss no muss, just delicious.
Rosa - June 14, 2010 at 3:26 pm
So comforting! That combination is so mouthwatering!
Cheers,
Rosa
bellini valli - June 14, 2010 at 3:28 pm
It is definitely quick and satisfying Jenn. It has been quite some time since I have had a banger:D
Joan Nova - June 14, 2010 at 6:54 pm
A far cry from Heinz…it actually looks delicious. You and Roberto have been working so hard setting up. I look forward to the day I see a photo of the 2 of you sitting in lounge chairs looking at the bounty you’ve created.
Juliana - June 14, 2010 at 7:46 pm
Love using leftovers 🙂 It is usually fast and tasty 🙂 YUMMIE!
The Duo Dishes - June 14, 2010 at 9:25 pm
You’ve dressed up leftovers! It’s a great way to get 2 meals out of one.
Carol, Simply...Gluten-free - June 14, 2010 at 11:28 pm
Wow, swanky in deed! Looks fab.
Kris - June 14, 2010 at 11:51 pm
That is such a beautiful dish!!
Happy Cook - June 15, 2010 at 2:43 am
Those beans looks so special i have neve rhad them. Love the look of this dish, real comforting food.
kat - June 15, 2010 at 8:35 am
What a great quick meal! I need to get better about having pre-cooked beans on hand, I also like to just toss them on a salad
5 Star Foodie - June 15, 2010 at 9:46 am
A very yummy meal! A great way to use the leftovers!
Arlene (MOM) - June 15, 2010 at 10:57 am
Just shows that “fast food” can be nourishing and healthy. Looks great.
peter - June 15, 2010 at 3:28 pm
I love sausages and beans or legumes at large. No canned pork and beans for me, thank you very much!
Bianca @South Bay Rants n Raves - June 15, 2010 at 8:59 pm
You are so creative. Who woulda thought this campfire classic could be swanky?
D. @ Outside Oslo - June 16, 2010 at 12:38 am
Sounds delicious. Sausages of various types have been one of my primary go-to items throughout the past few years, when we’ve needed something quick to eat. Just add some sauerkraut (love it!) and some steamed broccoli, and it’s a meal that satisfies the tastebuds with its contrast between fat and sour, and the richness of the bratwurst and the healthiness of the vegetable!
Aggie - June 16, 2010 at 8:02 am
This is totally my kind of quickie meal Jenn. It looks delicious!
Do you buy a lot of beans from Rancho Gordo? I keep hearing about them, I am going to have to look into it.
Donald - June 16, 2010 at 11:04 am
Nice Jenn!
All those Christmas Limas needed was a saute? I always cook them down in ham hock juice or stock or some such. I need to take a page out of your book on those. Just so happens I have some in the pantry. We RGs!
I’ve noticed Bangers appearing in the market (WF) more often in recent months. Introduced the wife to bangers and mash; now it’s in the regular rotation, not unlike beans and franks. 🙂
Peter G @ Souvlaki For The Soul - June 16, 2010 at 3:09 pm
I am licking my lips dear Queen! The sausages and beans play really well together here. And I love the addition of portabellas in this too…beautifully done Jenn!
The Leftover Queen - June 16, 2010 at 10:28 pm
Aggie, I haven’t bought too many – have recently found some local bean sources, that are organic. So I am going with that for now!
Donald, I noted in the post that these beans had been soaked, pre-cooked and then frozen – so after all that, all they needed was a sautee. But I don’t think that would work with dried beans from the package.
Angela@spinachtiger - June 21, 2010 at 3:21 pm
Jenn
Swanky and beans and franks is so intriguing. Good job for food on the fly. One of my favorites takes five minutes max for prep. Chop onion, saute in olive oil. Add in pound of ground beef, (just crumble) salt, pepper and once meat is cooked, add some frozen peas and any fresh herb like basil, thyme, mint or parsley. This is my totally favorite “go to” meal and you can make enough to have for lunch because it’s good next day tucked into tortilla or flat bread or pita or served over brown rice. We can’t get enough of it and your Italian husband will love it. Cheers.
elly - June 21, 2010 at 10:20 pm
This looks so delicious, Jenn! Man, I haven’t been around in so long with the new kiddo, so I’m happy to see all these great new posts you’ve made and that you are enjoying VT! New blog look is nice too!