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From Lukas' notes: These warm, creamy beans cloaked in smoky, savory olive oil are a quick centerpiece “dip” for a snacky meal. They provide an excellent contrast to cool, tangy, creamy foods like yogurt and mild, soft cheese, as well as crisp vegetables and grilled toasts. I like to use cannellini beans, though chickpeas work well, too, and canned beans are fine. My small, 6-inch skillet fits a can of beans perfectly and doubles as a serving vessel, but any shallow, oven-safe dish (a gratin dish, or other small casserole) will do, or double the recipe for a 10-inch skillet. If the volume of oil gives you pause, feel free to use less, but use enough that the beans are at least a little bit submerged, else they won’t take on such a luxuriously creamy texture.
This was delicious. I wish it had a little bit more sauce but that was my fault because I added extra veggies. I will definitely make this again. I might try to make my own masala simmer sauce.
Here's the link: https://www.burlapandbarrel.com/blogs/recipes/10-minute-stovetop-granola
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