Photo by Neni Panourgia
Provenance of Dish
This dish was put together from things in the pantry, the freezer, and the fridge, one snowy night in New York. Eugenia Bone has a far more sophisticated one with white beans and boleti but I only had store-bought cremini and garbanzos in hand.
1 450 gr can organic garbanzos
1 good pinch of sweet marjoram
1 good pinch of wild dried thyme
Juice of half a small lemon, about 1/2 TB
4-5 oz cremini mushrooms
1/2 cup uncured bacon
10 small grape tomatoes
1 cup flat-leaf parsley
1 good pinch of dried basil
1/2 TB sliced garlic
3-4 TB good olive oil
salt, pepper to taste
Drain and wash the garbanzos.
Put them in a small pot, fill the empty can with fresh water and add to the beans.
Add 2 TB olive oil and salt to taste.
Bring to a boil and turn down to a robust simmer.
Cook for about 1 hour, until about half of the water has evaporated.
Remove from the heat.
Slice the mushrooms and the bacon.
Warm 2 TB olive oil in a 10-inch frying pan and add the garlic.
When it starts cooking add the mushrooms.
Saute the mushrooms while stirring until the mushrooms start sweating.
Add 2/3 of the parsley, the basil, and the bacon.
Continue cooking on medium-high heat until it all comes together, about 3-4 minutes.
Add the garbanzos and the lemon juice.
Cook for an additional 5 minutes and add the tomatoes.
Shake the pan so that everything will be distributed and turn the heat off but leave the pan on it (if it's an electric range).
Let it all sit for 5 minutes, add the fresh parsley and serve accompanied by fresh crusty bread.