This last week I hit a wall. I wasn't feeling inspired to do much of anything. 

We all get in those funks, right? Here’s the permission slip I’ve given myself that maybe you need too - IT’S OKAY! And actually it’s totally normal to feel totally blah sometimes.

Yes, even when it comes to cooking, it happens to me there too.

And funny thing is, even though I have a hard time convincing myself at the time, it's usually the simple things that will turn it around.

Like brothy beans on toast. 

It's the thing to make when I haven't been to the grocery store for a few weeks and my fridge is looking as blah as I feel. And there's not a lot of active cooking involved so you can get the beans simmering and let the smells that magically emerge from the stove slowly change my mood. 

Pantry staples save the day for this: dried beans, parmesan rinds in the freezer - which I always keep (and you’ll be happy when you do too), garlic, onions and leftover sourdough bread.

Add a few fresh herbs and I'm tucking into this super delicious, flavourful bowl of goodness.

Sometimes it's all the therapy I need to turn things around.

And I know they always will.

Cook This Now: Brothy Beans on Toast

If you're not one to cook dried beans, please give it a try! It's so easy - make a big batch so you have extra beans for salads and other meals for the rest of the week. 

You can also add a poached or boiled egg on top and if you want to get some extra veggies in, throw whatever you've got into the broth - kale, spinach, or green beans would be great!

And if you're in a real pinch, use canned beans drained and rinsed and substitute frozen or canned chicken broth. Toss the parmesan rind, garlic and beans in and let it simmer for 15-20 minutes.

Brothy Beans on Toast

FOR THE BEANS:

• 1 cup dried beans, such as cannellini, cranberry or pinto

• 1 small onion, peeled 

• 2 garlic cloves, peeled 

• Up to 4 ounces Parmesan rinds

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon kosher salt

EVERYTHING ELSE:

• 4 thick slices crusty sourdough bread

• Extra-virgin olive oil

• 1 garlic clove, peeled

• 2 tablespoons parsley leaves, chopped

• 1 tablespoon basil leaves, chopped or roughly torn

• Flaky sea salt, finely grated Parmesan and freshly ground black pepper, for serving

1. If you remember, soak the beans in cold water overnight, or for 10 to 12 hours. You don't have to do this, it just quickens the cooking time.

2. Rinse beans, and place in a large heavy-bottomed pot with onion, garlic, Parmesan rinds, olive oil and salt. Cover beans with water, so the water level is a couple of inches above the beans, and bring to a boil, then turn heat down so it’s simmering gently. Put a lid on the pot, and cook until beans are tender, adding more water as needed to keep the beans submerged. This could take 1 to 2 hours or more, depending on the beans and whether or not you soaked them. 

3. Use a slotted spoon to fish out the onion, garlic and cheese rinds; discard. Taste a couple of beans along with the broth. You want the beans to be tender but not mushy. Adjust the seasoning with more salt if needed.

4. Brush both sides of each piece of bread with olive oil, and place on a foil-lined sheet pan. Run the pan under the broiler for 2 minutes, so the bread is crisp at the edges and nicely toasted, then flip bread and repeat. While the bread is still hot, rub a garlic clove along one side of each piece, as if you were grating the garlic on the bread, pushing just firmly enough for the clove to fray and dissolve slightly into the bread.

5. To assemble, place a piece of bread at the bottom of four wide, shallow bowls and ladle hot beans and broth on top. Wait a few seconds for the bread to absorb some broth, then ladle a little extra on each one, so it’s swimming. Garnish the bowls generously: Drizzle olive oil all over the beans, sprinkle with herbs and flaky sea salt, cover with finely grated Parmesan and grind a little black pepper on top.

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