It was a cold, gray Veterans Day in Reno — OK, mid-50’s is SF weather — but gray in Reno seems especially gray as most days are so bright and sunny-warm looking. A hot can o’ soup seemed appropriate for my lunch (C is already into her cold yogurt).
Actually, a POM jar of Rancho Gordo Yellow Eye beans has been front and center in the refrigerator for a few days, those would be good with tomatoes. I found a can of Raley’s Petite Diced tomatoes in the pantry and asked Carol if she had a use for the bulk sausage she bought the other day.
“Nothing special,” she said. So there’s that. I drained the beans and tomatoes into a small bowl to catch the juices.
Probably should chop an onion to sauté as a base course, but I hate to chop a whole onion for a little lunch, maybe a shallot. We didn’t have a shallot, but did have a cippilini onion; even better. I rough sliced that across the grain and started it going in olive oil and a bit of butter. After five or six minutes, I squeezed some fingerfuls of sausage out of the tube and into the sauté pan and stirred it around until all the pink was gone.
Added the beans and tomatoes together and stirred around and added some pinches of salt and pepper. Needed liquid, so I added back about half of the bean/tomato juices, got it bubbling and let that go on for a few minutes.
I can’t seem to do a straight out of the can lunch, and a cold lunch on such a day as today just doesn’t appeal to me. For me, a lot of the joy of eating comes in finding some things to put together.
Bean Stew (YUM)