What you're having for dinner

you'll have to excuse the fact that I took that with my cell phone, because it is delicious. Now, perhaps you read my last post about the soso-pork "stew" I made for dinner last week. If you did, I'm sorry. Don't make it. I can't imagine why anyone would go through all the bother of making that one, when this one is so much more satisfying and so much quicker. Skeptical? This recipe has 120 positive reviews at epicurious. You can't go wrong-- its got all the makings for perfect-- slightly smoky from the ham, rich and tromato-y, with a lil tiny kick form the arugula. All inside 20 minutes.

Fast White Bean Stew

• 2 large garlic cloves, chopped
• 1/4 cup plus 1/2 tablespoon extra-virgin olive oil
• 1 (14- to 15-ounce) can stewed tomatoes ( I used diced)
  
• 1 3/4 cups reduced-sodium chicken broth
• 2 (19-ounce) cans cannellini beans, rinsed and drained (3 cups)
• 1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
• 1/4 teaspoon black pepper
• 1 (5-ounce) bag baby romaine or baby arugula (10 cups loosely packed)
• 8 (3/4-inch-thick) slices baguette

Preparation

Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.

Serve stew with toasts.