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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


    Bruschetta with White Beans and Olive Oil

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Bruschetta with White Beans and Olive Oil Empty Bruschetta with White Beans and Olive Oil

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

    Bruschetta with White Beans and Olive Oil Img75l
    Bruschetta with White Beans and Olive Oil
    Bruschetta with White Beans and Olive Oil Translucent
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    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.









    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

    Bruschetta with White Beans and Olive Oil Wine-pairing-icon-white

    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).

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