NYT Cooking: This recipe, like so many great straightforward, inexpensive go-tos…

NYT Cooking: This recipe, like so many great straightforward, inexpensive go-tos, starts with little more than a can of beans — then transforms it into a luxurious meal. Jack Monroe, the British food writer, uses a classic beurre blanc to do that work, simmering a splash of wine, vinegar and butter together, then tipping it into a pot of boiling beans and pasta, letting the liquid reduce to a starchy, nearl…

Categories:   Food Pasta

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