We’re not down to eating the backyard foliage like Spike the Terrorist Deer. Not yet, anyway.
But it has been about 10 days since our last grocery trip, and we’re having to get creative.
Last night I was scrounging around in the pantry like an old bear fresh from hibernation and thought: “Hmm. Must be something I can do with canned beans other than make emergency burritos.” This is the kind of burrito you make when you don’t feel like going through all the rigamarole involved in making a proper pot of frijoles.
Which I was not. It was my birthday, f’chrissakes.
So I hit The New York Times Cooking site. This is well worth the price of a subscription to The Old Grey Lady. It’s not geared strictly for the condo chef with an eight-burner Wolf gas range and All-Clad out the arse. You’ll find plenty of pantry possibilities too.
And whaddaya know? I unearthed one perfectly suited to my supplies: Cheesy White Bean-Tomato Bake.
I made a few adjustments. Didn’t have any mozzarella, so I used Monterey Jack. Also, I tossed a generous dollop of cilantro-jalapeño salsa in with the tomato paste, and added a pinch of smoked paprika to the spices.
And when it came out of the oven I sprinkled it with some coarsely chopped cilantro and a bit of grated Parmigiano-Reggiano.
Herself contributed a side salad and that was that.
Ali Slagle, who provided the recipe, also offers a snazzier black-bean version. We may try that one down the road. We’re flat out of Jack now, but we still have some sharp Irish Cheddar.