I had to cook the kebabs. They are a prepared product from FD and they are fabulous. Redolent with cinnamon and spices, they do evoke our trip to Egypt.
I made the bean recipe from a couple of days ago again, except using cranberry beans and butternut squash to stand in for the escarole. As the beans were larger than the white beans I used the other day, I opted to set the Instant Pot for 33 minutes rather than 30. Still using the natural release. They outcome was good, but not as slam-bang delish as with the white beans. More than likely that was because I RAN OUT OF GARLIC...no kidding, I only had granulated. So, that I was I used. The squash did not provide the sweetness of the carrots in the early rendition, but did add a lovely color interest.
I used a leek for the onion and as I usually do, doctored the sauted veggies with some of the pesto I made the previous day.
The leek sweated nicely and when it was mostly melting onto itself, I added in the thinly sliced butternut squash that didn't get added to the beans.
As it cooked down, I realized that it would benefit from some additional flavors, so I drizzled in some of the pesto from the previous day and a touch of the calabrian pepper paste.
I browsed through the fridge and found a couple of slices of cooked red cabbage from the other night and chopped those and dumped them in.
Here is melange that will be added to the beans after they finish cooking and are drained. The final product did need salt, but was still quite tasty.
There was one catastrophe. I cooked the kebabs on a plancha on the stove. Except there was not a deep enough rim to catch the grease. Consequently, much of the fat ran off the plancha onto the stove top. No fire, but annoying. Didn't effect the taste of the resulting kebabs.
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