During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking. 

Whether you have dried or canned beans, this recipe is easily adaptable. Using dried beans will take planning ahead — soak the beans overnight in water — or use canned beans for a quicker recipe. These garlic beans are great for lunch on crunchy garlic bread, poured over brown or white rice, or for dinner with a crispy seared pork chop or pork belly. You can make the beans ahead of time and keep them in the refrigerator for up to two days. ––Justin Burke 

Garlic beans and broth
Serves 4

Ingredients 

• 1 cup dried white beans or 2 cans white beans, drained and rinsed 
• 1 onion, cut in half and peeled
• 1 shallot, cut in half and peeled (optional) 
• 4 garlic cloves, peeled and smashed 
• 4 ounces cheese rinds, any salty cheese works 
• 2 cups chicken broth, only if using canned beans
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 2 tablespoons parsley, finely chopped
• 1 tablespoon thyme, finely chopped

Directions 

1. If using dried beans, soak in cold water overnight, at least 10 hours.
2. Rinse soaked beans and place in a large pot with onion, shallot, garlic, cheese rinds, olive oil and salt. Cover beans with water about an inch above beans, bring to a boil. Reduce heat, cover, and simmer until beans are tender, about 1 to 2 hours. Check occasionally and add water to ensure beans are covered. 
3. If using canned beans, omit adding beans to the pot first. Except for the beans, add ingredients and 3 cups of water and chicken broth to the pot. Bring to a boil, reduce heat, cover and simmer until broth has developed flavor and vegetables are soft and wilted. Add beans and simmer for 30 minutes.  
4. Using a slotted spoon remove onion, shallot, garlic and cheese rinds; discard. Taste the beans with broth and adjust seasoning with salt and pepper. 
5. Add herbs, stir and simmer for 2-5 minutes. 
6. Serve and garnish with additional fresh herbs, salt, and a drizzle of olive oil. 

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