Gotta run this a.m., but here’s a great, hearty bean recipe. Now’s the time to use those parm rinds you’ve been squirreling away. I like my beans creamy, but I think you could serve this as a soup too.
Happy weekend, well almost. Enjoy. -alyce eyster
Photo: Fulton Davenport
Tuscan White Beans
Author: http://www.culinarythymes.com
Recipe Type: side
Prep Time:
Cook Time:
Total Time:
Serves: 6
Slow cooking is the secret to these delicious, creamy beans.
Ingredients
- 12 oz. dried cannelini or navy beans, soaked overnight
- ½ onion, finely chopped
- 2 small carrots, finely chopped
- 4 garlic cloves, gently bruised
- 4 Tblsp olive oil
- 5 sage leaves
- 1 sprig rosemary
- 1 bay leaf
- 6 cups chicken stock
- salt and freshly ground black pepper
Instructions
- Saute onion, carrot and garlic in the olive oil. Add the drained beans, sage, rosemary and bay leaf.
- Add the chicken stock and bring to a boil. Reduce to the lowest possible simmer and cook the beans for 2½ to 3 hours (depending on the size and age of the beans) or until they are meltingly tender. Be careful to keep the beans covered with liquid during the entire cooking time, adding water if necessary.
- At the end of the cooking time, season to taste with salt and pepper
Notes
Tuscan Secret: If you have some Parmigiano-Reggiano on hand, toss the rind into your bean pot for added depth and flavor.
Thanks for stopping by. Here's to great food and good thymes! -