The best recipes are simple, yet with distinct flavors. They don’t require a bank loan to pay for ingredients, nor a whole day to prepare. They please many palates, and can serve several functions, depending on the need.
This one hits all those marks, and more!
I was searching for a simple way to prepare cannellini beans, which are often called white kidney beans, and came across this recipe that was designed to showcase a super premium olive oil. Because it has so few ingredients, the absolute best quality olive oil will not only shine here, but is essential to carry the flavors.
It is from Robert Jaye, who owns the Malibu Olive Company, a producer of super premium, extremely high quality extra virgin olive oils made in California.
In case you didn’t know, California producers are emerging as the new olive oil kings, with a deluxe product that is every bit as good and only half the price of the best imports. Get him going and Jaye can wax poetic about the oil he considers an elixir.
“Olive oil has a whole range of health benefits – it reduces LDL cholesterol, it is an anti-inflammatory, it’s good for your skin, and it has historically been a health tonic for centuries. Ours is fresh, unprocessed, the best of the best, and for pennies you can add this luxury to your life. My bottle is 15 cents a tablespoon. It can’t get better and it can’t get fresher. It is so abundant, relatively inexpensive, and that’s the magic of it. It’s not a low calorie food, but it’s a good calorie food. There is not much else like it.”
About this deceptively simple recipe, he warns, “Be careful! This is an easy dish to eat all at once; it is sooo good.” He often serves these beans to guests at patio gatherings. “I would have parties and barbecues, and I would just put a bowl out there. It was always really popular.”
In addition to eating it as-is, he uses it as a base for anything. “You can add anything to it, and it is a great, all-purpose dish. Add meat, fish, whatever you like.”
I had it with grilled sausage and some wilted greens. Heaven on a plate!
Shockingly Delicious Cannellini Beans with Olive Oil, Garlic and Oregano
This is a very simple and fast dish to make. You can double the recipe and keep a bowl in the refrigerator.
1 (15.5-ounce) can of cannellini beans, rinsed and drained
1 large clove of garlic, finely chopped
3 tablespoons Malibu Olive Company Organic Extra Virgin Olive Oil
1 tablespoon dried thyme or oregano (or 2 tablespoons fresh, finely chopped)
Salt and pepper to taste
In a bowl, mix all ingredients. Serve at room temperature. Serves 4.
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