Sunday, November 11, 2018

Quiet Dynamite

It's not often these days when I post something new here, as most of my favorites have been posted long ago, and recently I just make up dinner from what I have in the fridge. But last week, I took leftovers to an all-time high and I can't resist bragging on them.

Several magic ingredients went into this dish of lemony, garlicky white beans with zucchini and yesterday's lamb. The first was the beans themselves - I learned an important trick when I had cooked in chicken broth 'way too many beans for the two of us and went online looking for more recipes. I didn't find a great recipe but I did discover that one can FREEZE the extras for another day! Oh, heaven!  So, I bundled up three two-cup packages and stuck them in the freezer, just the right amount for us two.

One of the packages came out to make this dish. I also had about 1/2 of a cup of chicken goozle (juices I saved from a previous roast chicken and defatted after refrigerating them), four small zucchinis, four fat cloves of garlic, a sprinkle of dried thyme, and a thinly sliced lemon.

I started by cooking the minced garlic briefly in a little olive oil, then adding the thyme until it smelled like heaven, then mixed in the rest of the ingredients, including the skin-on lemon slices and simmered over medium-low heat until the zucchini chunks were losing their integrity and the beans were starting to add some of their starch to the "gravy," about 20-30 minutes.

Then, there is nothing to do but divide it in two in deep bowls and top it with slices of left over lamb loin still pink and lovely from a day or two before. The beans gently warm the lamb but don't over cook it, and the strong lemon flavor really jazzes up the beans. The thyme and garlic add layers of richness. 

Quiet dynamite.

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