This post should be titled- an homage to brown food which is so delicious and so nourishing yet so un-instagrammable that it isn’t even funny 🙂

This is modified from a  recipe that Tejal Rao wrote about in the NYT from a brilliant English chef called Jack Monroe who has a ton of vegan recipes on his website.

Using a rich french sauce to liven up an everyday beans and pasta dish- it is brilliant

Boil 1 15 oz can of drained and rinsed cannellini beans with 4 and half cups of vegetable stock for 15-20 minutes (I used better than bouillon base) . Add 1.5 cups of any small pasta and cook till pasta is slightly more than al dente – this is comfort food, you don’t want super chewy pasta

Meanwhile- make the beurre blanc. Add half white wine and half white vinegar enough to make up 3/4 of a cup. Add to a small saucepan with 5 tbsp butter and 1/2 an onion diced fine (about 3/4 cup). Cook on gentle heat for 15 minutes or so till the onions have softened.

Add to beans, top with copious amounts of black pepper, red pepper flakes and parmesan. This ia comfort food at its finest