Laziness and hunger is a combination I frequent weekly. It usually results in stopping by the ol’ Subway on the way home or hitting up a pub for some serious grub. Now if I lived under my parent’s roof I would either try to abstain knowing that dinner would most likely be on the table upon entering the door, or I would hit Subway hard knowing that the biggest bill I would see that month was the receipt for a pack of gum at the gas station. However, both situations do not exist in my world, and unfortunately rent is coming up in three days. So trying to be as responsible as possible, I biked by every convenient food joint on the way home whilst I planned dinner.
By the time I got home the only word going through my head (and luckily in my fridge) that could even live up to dinner was zucchini. Woo…I knew tonight’s dish was goin’ to be a realll winner….
Clearly short of ingredients and time, I shuffled through a few recipes to spike some creativity.
I give you bean stew, the fastest and not all that bad bean stew you’ll see for some time.
With a bottle of the finest…Obviously.
Romano Bean Stew
* Makes about 4 servings
Ingredients
1/2 cup of chopped onion (I used red)
1 cup of chopped broccoli
1 cup of diced zucchini
2 cloves of garlic, minced
1 can of romano beans (348 mL)
1 can of tomato paste
1/4 cup water poured into the tomato paste can, more or less depending on thickness of stew
2 tsp. agave nectar
1 tsp. olive oil
1 tsp. of dried basil
1 tsp. of Italian seasoning
chili flakes, to taste
salt and pepper, to taste
Method
1. In a large pan, stirfry garlic, onion, zucchini, and broccoli in olive oil until tender, about 10 minutes. Add spices.
2. Add can of romano beans and tomato paste. Then add agave nectar.
3. Mix thoroughly. Slowly add water until desired consistancy is reached. Taste. Add more seasonings or agave nectar if needed.
4. Serve with cooked grain of choice. I used quinoa because it is one of the quickest to cook and very high in protein.
I always like to snap the photo before I destroy my dish…But I threw some greens and riccotta cheese (for an extra hit of protein and the creaminess factor) on the side. And then added a few dashes of chipotle sauce.
If you’re hungry and in a rush, believe me when I say that the chopping is the hardest part of this meal. After that onerous step, dinner is on the table in 10 minutes. Ten minutes is our wait time and then we’re out because we’re just too schmaaa—-fantasssyy!!!
What do you do when you’re hungry, and rushing home to get dinner on the table?
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