This was a last-minute decision for dinner, but I'm glad i did it. There's not much recipe, but it highlights my new favorite thing for sauces: making a creamy sauce from mashed-up white beans and broth - or a little bit of water from the noodles i was cooking to go with it, in this case. (That's another trick I learned this year.)
Use leftover chicken or smoked turkey (thanks, Jason!) plus an assembly of whatever vegetables you have on hand. I sprinkled pepper liberally on the turkey and heated it in a frying pan till almost-browned, then dumped it on a plate and sautéed a small cippolini onion, a small head of fennel (is head the right word, when it's really more a butt of fennel?), and a golden beet sliced very thin and then cut into tiny matchsticks. Once the vegetables are almost caramelized, add them to the plate of turkey and then pour in your beans with about half a cup hot noodle water or broth and cook till soft and mashy. Smash it to as creamy a texture as you want and then add the other ingredients back, plus some optional sour cream and chopped cilantro (or parsley).
Pour over noodles and crumble some crackers on top if you desire a little extra crunch. Viola! An easy supper.
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