Last Bite: Spicy Beans and Greens
Words and photography by Cate Furtado of Not a Chef SF
Recipe developer and self-proclaimed cookbook enthusiast Cate Furtado shares a story about her love for San Luis Obispo, and the comfort of a dish of spicy beans.
Falling in love with the Central Coast was easier and quicker than falling for my high school sweetheart. It took just one drive down the grade on my first visit to feel like I’d found my home away from home. San Luis Obispo gifted me some of my favorite people and best memories, but as much as I wanted to settle in this charming coastal town forever, my husband’s job took us to San Francisco.
With the access we have to such amazing purveyors here in Central and Northern California, we eat pretty seasonally in my household and are regulars at the farmers’ market. As the air cools and the variety of produce decreases, I frequently turn to stews, soups and pastas to cozy up seasonal market finds. Heat and citrus juice are my go-to ingredients to brighten up a wintery dish, so when the craving hit for a warm bowl of beans, I knew lemons and Calabrian chili paste were exactly what we needed to liven up a creamy can of butter beans.
Texturally, this dish is pretty one dimensional so I recommend picking up a loaf of crusty bread and crisping it with butter. There’s nothing quite like dunking buttery toast into stew. And to add some heft, I love serving this alongside whole sausage links for a little bangers and beans vibe. A glass of pinot grigio really completes the meal. Don’t be afraid to experiment with other winter greens.
Spicy Beans & Greens
Serves 2
INGREDIENTS
1 tablespoon butter
1 shallot, finely diced
Kosher salt, to taste
2 cloves garlic, sliced
2 teaspoons Calabrian chili paste
1 can butter beans with liquid
½ cup vegetable stock
Flake salt
2 cups fresh spinach
1 lemon, zested and juiced
2 tablespoons parsley, minced
Freshly cracked pepper
Extra virgin olive oil
Crusty bread
PREPARATION
Heat medium-sized skillet over medium heat. Melt butter. Add diced shallots and a pinch of kosher salt. Sauté until soft and golden, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add Calabrian chili paste, stir to coat aromatics, and sauté 1−2 minutes. Add beans with liquid and vegetable stock. Bring to simmer. Cook for 10−15 minutes more until liquid has thickened. Slice and toast crusty bread. Turn off heat, add spinach, lemon zest, lemon juice, parsley and freshly cracked pepper. Serve in bowl with drizzle of olive oil, flake salt and toasted bread to dip.
