This was still a pretty good meal. Hell, a great meal. Grilled Pork Tenderloin and Stewed Italian Navy beans. Hmmm, what’s missing?
O’ya! I totally fried the sauce! Here’s a tip, when you are reducing a sauce, don’t leave the kitchen to take out the garbage (or anything else). What started out as a cream and Vermouth reduction turned into scalded milk and dehydrated alcohol. I can still see it now, what it could have been. A beautiful silky sauce, floating around the stewed beans. A hint of pepper to off set the fat. But, no. Robbed. I was robbed by heat. The more I cook, the more it seems that heat is a hindrance, more than a help. Slow it down. You get more control. I don’t care if it takes me an hour or more to cook. A meal in thirty minutes or less? Rachael Ray is a punk.
No matter, the beans kicked ass! White Navy beans, cooked with tomatoes, garlic, bacon, garlic and thyme. They took forty five minutes to cook and totally made up for the sauce debacle. I can’t wait to make this again. Tell Rachael I said so.