Beans on Toast
They say it is the simple things in life that bring us the most joy. I don’t know who they are or how they became happiness experts. But, I would tend to agree with them. Sometimes, it is the little stuff that makes us smile. For instance,
– Popping the perfect wheelie on your dirt bike while everyone is watching
– Getting over 100,000 points on Galaga with just one quarter
– Having the last song of every Junior High dance be “Stairway to Heaven”
– Receiving your first kiss during the last song of a Junior High school dance
– Buying and drinking your first legal beer
– Making your spouse laugh with guffaw
– Watching your kids sleep
– Busting some serious car dance moves while singing at the top of your lungs
And, these simple things have provided me with the inspiration for my next dish. You see, complex and difficult is good in the kitchen when making authentic French food. However, if you are just looking for a good meal, straightforward is what you need. So, let me present my vegan version of BEANS ON TOAST. There is nothing fancy about this dish…just simple, hearty goodness.
However, this recipe is as delicious as it is unpretentious. And if the flavors don’t make you smile, then the fact that you can throw everything in the crock pot before heading out in the morning should make you grin just a touch. So, grab your slow-cooker and spread a little joy to everyone in your family. If you aren’t smiling after dinner, make the whole family watch you pop wheelies out in the street.
Ingredients
- 1 Lbs. Dried Great Northern Beans
- 6 Cups Vegetable Broth
- 1 Med. Onion (diced)
- 2 Lrg. Ribs of Celery (diced)
- 2 Lrg. Carrots (diced)
- 5-6 Garlic Cloves (minced)
- 2 Tsp. Dried Thyme
- 1 Tsp. Smoked Paprika
- 6 Sprigs of Fresh Rosemary
- Salt & pepper to your taste
Instructions
Make sure you sort through your beans to remove any off-colored pods and stones. Then, soak the beans overnight in enough water to cover them plus an inch. I just put mine in the crock pot and cover with plastic wrap. The next morning, drain and rinse your beans and return them back to the crock pot. Add in the remaining ingredients except the salt and pepper. Stir to combine and cook covered on the low setting for 8 hours.
When the beans are done cooking, remove the woody rosemary twigs and season to your taste with salt and pepper. Then serve a generous ladle of the beans over toasted whole-grain crusty brown bread and garnish with some simple greens dressed with balsamic vinegar.
Notes
Long prep times include soaking your beans overnight. Long cook times are all done in the crockpot
It is the simple things…
That is it. That is all there is to it. Fancy and complicated have their places in our lives, but it truly is the simple things that make us smile. I hope you are left beaming with this one. Longer Letter Later.
Love, Bob aka The Grassfed Carnivore
[…] for CROCKPOT LASAGNA was solely designed to give you a few spare moments in the evening. Like my Beans on Toast and Crockpot Lentil recipes, this dish is perfect for those nights when you don’t want to cook. […]