Today I woke up feeling a bit under the weather, and I needed something filling without being too overpowering. The perfect meal in a time like this is some good ole’ fashioned baked beans and rice. I suppose this would be considered peasant food, and there is nothing wrong with that. This batch of delicious requires nothing fancy, no long grocery list, and not a ton of standing up in the kitchen time. As Davis mentioned mid-meal, this also accidentally filled our vegan dish requirement for the week. You can make the beans from scratch, but in a moment like this, I felt a jar of canned white beans did the trick just fine.
Aside from feeling a bit ill, I have been recently a craving salad like nobody’s business, so I had to have one of those to round out the meal. I’ve never been very good at making salad dressings; it’s a skill that I’ve been working on improving and have to say this one turned out brilliantly. Adding white wine to the dressing and red pepper to the salad provides the tie in to the baked beans and rice, keeping the flavors relatively consistent. Similarly to how a rug that can bring a room together, using the same ingredients in two different ways can bring seemingly disparate dishes into unison.