White bean cakes

Every once in a while, I cook something and I fail to calculate how much I need to feed my small family.

It has been quite chilly the past few days, and I was in the mood for something toasty to warm me up from the inside. I looked in the cupboard and spotted a little bag of cannellini beans. Bean soup it would be.

Without hesitation, I poured the entire package of small, cream-colored beans into a bowl to soak overnight.

The next day as my soup was bubbling on the stove, I realized I had made enough soup to feed my family and the neighbors - for a week.

Two days and three meals later, I was no longer craving a warm bowl of bean soup.

I considered tossing the remaining beans, but felt guilty for my excess, so  I decided to try making them into little cakes.

They were fantastic. Crispy on the outside and perfectly paired with a runny egg, chopped kale, cilantro and spicy Sriracha sauce.

I fully intend to soak the whole bag of beans again next time.

For the cakes:
- beans- use a slotted spoon to remove the beans without the broth
-panko bread crumbs
- a clove of garlic - grated
-grated parmesan
- fresh thyme
-salt and pepper to taste

Smash the beans with a fork and add in the remaining ingredients. In a skillet, heat olive oil and cook the cakes until crispy.