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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Cannellini Beans with Garlic and Sage

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Cannellini Beans with Garlic and Sage Empty Cannellini Beans with Garlic and Sage

    Post by Lobo Sun Jan 17, 2016 9:53 pm

    Cannellini Beans with Garlic and Sage Img22l
    Cannellini Beans with Garlic and Sage
    Cannellini Beans with Garlic and Sage Translucent
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    Prep Time: 10 minutes
    Cook Time: 115 minutes
    Servings: 6
    Great Northern or other dried white beans can be substituted for the cannellini beans.






    • 129

    Ingredients:


    • 1 rounded cup dried cannellini beans 
    • 1/4 cup olive oil 
    • 3 garlic cloves, minced 
    • 4 fresh sage leaves 
    • 1 large tomato, peeled, seeded and chopped 
    • Sea salt and freshly ground pepper, to taste 

    Directions:

    Pick over the beans and discard any misshapen beans or stones, then rinse under cold running water and drain. Place in a large bowl with cold water to cover by about 3 inches and let soak for at least 4 hours or up to overnight. Alternatively, transfer the rinsed beans to a large pot, add water to cover by 3 inches, bring to a boil, remove from the heat and let stand for 1 to 2 hours.

    Drain the beans, place in a saucepan with water to cover by about 4 inches and bring to a boil over high heat, skimming off the foam that rises to the surface. Reduce the heat to low, cover partially and simmer until the beans are tender, 1 1/2 to 2 1/2 hours. The timing will depend on the variety and age of the beans. Drain the beans, reserving the liquid. Use immediately, or refrigerate in an airtight container for up to 1 week.

    In a large saucepan over medium heat, warm the olive oil. Add the garlic and sage and sauté until the garlic is lightly golden, about 1 minute. Add the cooked beans and the tomato and season with salt and pepper. Simmer, stirring occasionally, to blend the flavors, about 20 minutes, adding a little of the reserved liquid if the beans become too dry.

    Season with salt and pepper, transfer to a serving dish and serve hot or at room temperature. Serves 6.

    Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).
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