Creamy Orzo and Beans
This recipe seems long and complicated but it really isn’t. I have hacked up Justine Doiron’s original recipe which prioritized using dried butter beans but I used my reliable canned cannellini beans which go great with pasta. I will summarize thusly: Cut up an onion, some garlic, add some herbs and spices,
sauté them up in a big ol’ pot. Once the onions have softened, add a can of beans (I like white kidney beans). Add sufficient water to cook the pasta (4-5 cups, I’d start with 4 and reserve a cup if you’d like more liquid). Bring to a boil, then reduce to gentle boil, Now add your orzo pasta (that’s the one that looks kind of like rice - about 325 grams-ish, a bit more than 1-1/2 cups). While that’s cooking, prep your greens: use baby kale or similar for quicker cook times, remove the stems, cut or tear into smaller pieces. Thinly slice some shallots. Finely dice some garlic. Sauté the shallots and garlic in olive oil in a pan you can move to the oven. Onc...
