I’ve realized that sometimes, when you really need it, especially, life really delivers. And I needed it.

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Herbed Parmesan Beans with Tomatoes and Figs

Herbed Parmesan Beans with Tomatoes and Figs

We spent the past weekend in the state of Washington celebrating my delightful friend Megan and her equally-delightful new husband Sam. There’s something about the Pacific Northwest at this time of year: I get why they call it the ‘selling season.’ It’s lush and warm, extra blue, and extra green, without so much as a hint of gray. Plus, I could take long showers without feeling bad about it.

What began as online admiration (Megan’s writing is quite lovely, if you’re not familiar with it) turned into an offline friendship and the weekend felt so full, I came home feeling like summer’s going out with a bang, and I’m not sad about it (although I’ll miss the tomatoes).

Herbed Parmesan Beans with Tomatoes and Figs

Even though many of the friends we saw at the wedding were people I largely know through the internet or mutual friends I’ve long admired from afar, it felt like the sort of gathering I normally have with friends I’ve known for years. Even the after party reminded me of a night out at my hometown bar which is, I imagine, exactly how Megan and Sam hoped it would be.

On Friday, too, Matt and I celebrated our five year wedding anniversary by meeting up with a dear high school friend and his girlfriend, and later, enjoying a real date night at The Walrus and the Carpenter. We indulged in oysters and smoked trout, salmon belly and clams, and washed it all down with a couple of cocktails and later, a cookie at this place. I couldn’t have written the weekend better.

Herbed Parmesan Beans with Tomatoes and Figs

I’ve realized that sometimes, when you really need it, especially, life really delivers. And I needed it.

Herbed Parmesan Beans with Tomatoes and Figs
*Serves 3-4

2 cups of cooked white beans
1 sprig of rosemary
1 sprig of thyme
2 cloves of garlic, minced
1/2 cup of cherry tomatoes, halved
1 tablespoon of finely chopped parsley
grated Parmesan cheese, to taste
extra virgin olive oil
salt and pepper
Aleppo pepper (or red chili flakes, to taste)
4-5 figs, sliced

1. Add 2 tablespoons of olive oil to a large skillet along with the rosemary, thyme, and garlic. Heat over high heat and cook for a few mins until the oil becomes fragrant.
2. Stir in the beans and lower the temperature to medium-high. Cook, without stirring for a few minutes, then give the beans a nice stir. Cook for another 5 minutes, without stirring.
3. Sprinkle on some Parmesan cheese and, again, cook for a few minutes without stirring. Stir in the tomatoes, parsley, salt, both peppers.
4. Continue cooking until the beans begin to look golden in places.
5. Transfer everything to a bowl, sprinkle with more Parmesan, add the figs, and another tablespoon of olive oil. Toss gently, then serve warm.

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Katie

    It all sounds heavenly. I’m a Megan admirer, too. As for these figs and beans and tomatoes, sound like a mix I’ve got to try. Thanks, Kasey.

  • Nicole

    I loved all of your traveling photos on Instagram! SO blue. And are you thinking of moving to Seattle now? 🙂 Sounds like the perfect weekend away. This recipe is timely because I just happen to have some beautiful Rancho Gordo beans in the slow cooker and I may have to turn them into this beautiful bean dish!

  • wishing you a wonderful 5th year of marriage, kasey! i can’t wait to get out to seattle some day and poke around in all its awesomeness! i am seriously loving these flavors going on here – fig, tomato, parm!? all so lovely! xo

  • Love the flavours in this so much; perfect autumn tastings. I’ve not really spent any time in the NW at all and I need to get out there!

  • WithStyleGrace

    This sounds fabulous!

  • Thanks, lady!

  • Oh, the Pacific NW is so beautiful, and the food is really something. You should definitely try to make it out there sometime!

  • Thank you, Lindsey! I have this feeling you would love Seattle. xx

  • Ahh, I kick the idea around a lot but that would be a tough move. I do love the Bay Area. It’s home! And yes to Rancho Gordo beans!! xx

  • Megan admirers unite! I’m quite fond of this one. x

  • A belated happy anniversary! And I’m totally feeling this salad.

  • I just got back from Austin and took TWO showers a day because of the heat/humidity. And I definitely did not feel bad about it either!

  • Thanks, Brian!

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