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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


    Snow Cap Beans with Lemon and Sage

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

    Snow Cap Beans with Lemon and Sage Empty Snow Cap Beans with Lemon and Sage

    Post by Lobo Sun 17 Jan 2016, 9:34 pm

    Snow Cap Beans with Lemon and Sage Img92l
    Snow Cap Beans with Lemon and Sage
    Snow Cap Beans with Lemon and Sage Translucent
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    Prep Time: 10 minutes
    Cook Time: 60 minutes
    Servings: 6
    Named for snow-crested mountains, snow cap beans are prized for their beautiful markings, which retain their rich colors even after cooking. The beans have a hearty flavor and silky-smooth texture similar to potatoes.

    Be sure to soak the beans before cooking. To soak overnight, place the beans in a large pot and add water to cover by 2 inches. The next day, drain the beans and cook as directed below. For a quick soak, place the beans in a large pot and add water to cover by 2 inches. Bring to a boil over high heat, remove from the heat, cover the pot and let stand for 1 hour, then drain the beans and cook. To decrease the cooking time by about half, cook the soaked beans in a pressure cooker on high pressure.






    • 49

    Ingredients:


    • 2 1/2 cups dried snow cap beans, picked over, rinsed, soaked and drained
    • 2 fresh sage sprigs
    • 1 bay leaf
    • 1 garlic head, top cut off
    • 1 Tbs. coarse sea salt, plus more, to taste
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 2 Tbs. finely slivered fresh sage
    • Zest of 1 lemon
    • Fresh lemon juice, to taste
    • Freshly ground pepper, to taste
    • Good-quality extra-virgin olive oil, preferably Tuscan, for serving

    Directions:

    Place the beans in a large pot and add water to cover by 2 inches. Add the sage sprigs, bay leaf and garlic. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Stir in the 1 Tbs. salt. Remove from the heat, cover the pot and let the beans cool for 15 minutes. Remove and discard the sage sprigs, bay leaf and garlic.

    Drain almost all of the cooking liquid off the beans (reserve the liquid for making soup, if desired). Transfer the beans to a serving bowl, add the parsley, slivered sage and lemon zest and stir to combine. Adjust the seasonings with lemon juice, salt and pepper. Drizzle the beans with olive oil and serve warm or at room temperature. Serves 6.

    Williams-Sonoma Kitchen.
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