Recipe:
Beans: Tuscan White Beans
Courtesy of Culinary
Thymes magazine
Slow cooking is the secret
to these delicious, creamy beans.
12 oz. dried cannellini or navy beans, soaked
overnight
˝ 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
Sauté 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 2 ˝ 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 cooking time,
season to taste with salt and pepper.
If you have some Parmigiano-Reggiano
on hand, toss the rind into your bean pot
for added depth and flavor.
(Wine Skinny Cooks, october
2000)
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