My daughter sent me a recipe from The NY Times.

Creamy Braised White Beans.

It’s all about the beans which I have a very slight passing regard for.

Basically, I enjoy beans rarely.

When in Italy I love the huge white beans and I modestly admit to adoring my homemade hummus.

Bottom line, I did not think I would whip up braised white beans, but I had lots of nervous energy last Thursday because The NY Giants were playing the dreaded Eagles On Thursday Night Football and trump was attempting to  bully Biden during the final presidential debate…so beans it was.

David walked in and witnessed the preparation and asked for a tuna sandwich for lunch.

In the you never know category, David loved the dish and so did I.

Here is my heavily redacted version of The NY Times recipe…note that the ingredients make 2-3 ample servings.

Melt 1 tablespoon of butter and sauté a shallot or garlic until turning a golden color.

Along the way add kosher salt and ground pepper several times while stirring things up.

Sprinkle in a modest amount of red chili flakes

1 15oz can of Garbanzo Beans with the liquid

1 15oz can of Northern beans or cannellini beans drained and thoroughly rinsed

1 cup milk. The recipe calls for whole milk, but I substituted 2% milk

I grated Parmesan cheese into the mixture and took a Parmesan rind and threw that in for additional bulk and flavor

1 bay leaf. Remove before serving

I basically let the mixture simmer for 1 hour while stirring intermittently and not allowing mixture to come to a boil, but to thicken.

Serve in a bowl. Drizzle a little EVOO, freshly grated Parmesan and basil.

Accompany with a hunk of crusty baguette.

The key to success for me was simmering and stirring for approximately 1 hour.

Fabulosity…seriously!