Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Bruschetta with White Beans and Olive Oil

Share

Lobo
Moderator
Moderator

Posts : 18093
Thanked : 883
Join date : 2013-01-12

Bruschetta with White Beans and Olive Oil

Post by Lobo on Wed 27 Jan 2016, 7:20 pm


Bruschetta with White Beans and Olive Oil

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 125 minutes
Servings: 4
White beans are a staple of the Florentine diet. During the summer, they are sold fresh in their weathered yellowed pods, and though the shucking takes awhile, the beans cook in a fraction of the time of their dried counterparts. By the time the olive harvest rolls around in midautumn, dried beans have filled the pantry. Nothing does greater justice to the sharp, fruity flavor of freshly pressed olive oil than a slice of toasted bread smothered with warm beans and generously doused with the pungent, new oil.




  • Printer Friendly Version








Ingredients:


  • 2 cups dried cannellini beans
  • 8 Tbs. extra-virgin olive oil
  • 3 garlic cloves
  • 1 fresh sage sprig
  • 6 to 8 peppercorns
  • Salt and freshly ground pepper, to taste
  • 4 slices coarse country bread, each about 3⁄4 inch thick


Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

Directions:

Pick over the beans, discarding any misshapen beans and grit. Rinse well, place in a large bowl and add cold water to cover generously. Let soak overnight.

Drain the beans, rinse well and place them in a heavy soup pot. Add 8 cups water, 2 Tbs. of the olive oil, the garlic, sage and peppercorns. Cover and bring to a simmer over medium heat. Reduce the heat so that the water simmers very gently and cook until the skins of the beans are tender and the interiors are soft, about 2 hours. Season with salt three-fourths of the way through the cooking time. Remove the beans from the heat and let them cool slightly in their cooking water.

Preheat an oven to 375°F.

Arrange the bread slices in a single layer on a baking sheet and bake until golden, 3 to 5 minutes.

Divide the toasts among individual plates. Ladle a generous amount of beans and a bit of the cooking water on each toast. Drizzle abundantly with some of the remaining olive oil, season with salt and pepper and serve. Serves 4.
Adapted from Williams-Sonoma Foods of the World Series, Florence, by Lori de Mori (Oxmoor House, 2004).

Related Tips


  • Florence

    Current date/time is Sat 10 Dec 2016, 12:23 pm