Slow simmering dinners from baked beans to braised pork not just for weekends now

As our way of living dramatically shifted this year, so did our cooking habits — besides a massive surge in sourdough starters and a trend toward comfort baking, people have more time to dedicate to dinner.

Typically, October is one of the busiest months of the year, with resumed school and work schedules, travel and extracurricular activities — sports practice, games and lessons. In the fall, most of us seek out quick and easy meal solutions for that time-crunched space between work and dinner. 

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But with most of us spending more time at home than usual, and so many of us working from home, there's an opportunity. Those meals that were once relegated to weekends — long-simmered stews and braises, soaked and simmered pots of beans, and breads that require some rising time — can be weeknight dinners, now that we're home to monitor them. 

If you have the flexibility to put a pot of beans on the stove or slide a stew into the oven earlier in the day, here are some dishes that require minimal prep, and allow time and heat to do most of the heavy lifting. 

Braised White Beans (with optional Tomatoes and Cheese)

Though they'll start off boiling, these beans will end up braising in reduced liquid. I used measurements for those who like having them, but you need only aim for a rough ratio of 1:4 dry beans to water, soaked if you like (to kick-start the hydration process) or simmered from dry.

I salt the cooking liquid in order to season them all the way through, and you could add garlic, herbs, a chili, and even a drizzle of olive or canola oil to the pot so that you'll be left with a richer broth afterward.

I like adding tomatoes in any form, but they go in after the beans are tender, as their acidity can intervene and keep them from softening. If you want them baked, lasagna-style, stir in some leftover pasta sauce, crushed tomatoes, diced tomatoes, even some whole tomatoes you tossed in the freezer, then top with grated mozzarella and Parmesan and bake until bubbly and golden.

Ingredients:

• 1 cup dry butter beans (also known as baby lima beans)
• 1 garlic clove, peeled
• 1 sprig rosemary or thyme
• 1-2 bay leaves
• pinch red chili flakes (or 1 small red chili) 
• salt, to taste
• olive oil
• 2-4 tbsp. tomato paste or 1/2-1 cup tomato, sauce or puree

Instructions:

Soak the beans in plenty of water for a few hours, or overnight; otherwise just put them into the pot with about four cups of water. Add the garlic, rosemary, bay leaves, chili flakes and a big pinch of salt, add a drizzle of olive oil and cook over medium heat for about 1½ hours, or until the beans are tender. Add more water (or stock, if you have some) as necessary if it reduces too much as the beans cook. 

When they're just tender, add some tomato paste or puree and cook until the liquid reduces and thickens. Remove the rosemary and bay leaves before serving with crusty bread. (Alternatively, use the cooked, seasoned beans in soup or other dishes.) Serves four.

Braised Pork and Gnocchi

Pork shoulder is an inexpensive cut that benefits from a long, slow cooking time; browning it first will create an added layer of flavour. This saucy ragù can be served over pasta or polenta, but is particularly delicious with soft, pillowy gnocchi when it's comfort food you're after.

The braised pork is also perfect for freezing — and often pork shoulder is cheaper when you buy it in larger quantities.  

Ingredients:

• 2 lb. pork shoulder roast
• salt and pepper, to taste
• canola oil, for cooking
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 28 oz. (796 mL) can diced tomatoes 
• 1 14 oz. (398 mL) can crushed tomatoes or tomato puree 
• 2 sprigs fresh thyme or a few basil leaves, or 2 tsp. Italian seasoning 
• 1 lb. fresh potato or cheese gnocchi
• Parmesan cheese, for serving 

Preheat your oven to 300˚F. Pat the pork dry with paper towel, cut it into large (about two-inch) pieces and sprinkle with salt and pepper. Set a Dutch oven over medium-high heat, add a drizzle of oil and brown the meat well on all sides. Move it over to one side and add the onion to the pan; cook for a few minutes, until they've softened and loosened some of the browned bits from the bottom of the pan. Add the garlic and cook for another minute or two.

Add the diced and crushed tomatoes and thyme, cover and braise for three hours, or until the meat is very tender. Add the gnocchi along with ½ cup water (unless it's already very saucy), stir to coat well with sauce and return it to the oven for a half-hour, until the gnocchi is tender. Pull the meat apart with forks and serve topped with Parmesan cheese.

Serves six.

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