Braised Cannellini Beans Wgarlic Marjoram And Oregano Recipes

BRAISED CANNELLINI BEANS W/GARLIC, MARJORAM AND OREGANO

Steps:

• Rinse the beans well in a colander, picking out any broken beans and pebbles.
• Transfer to a bowl, cover with plenty of cool water, and let soak for at least 2 hours or up to overnight.
• Drain the beans and transfer to a 3 qt pot and add water to cover by 1 to 2 inches.
• Place over high heat and bring to a boil, skimming off any foam that rises to the surface.
• Adjust the heat to a slow simmer and cook uncovered, skimming as needed for 2 hours or until beans are tender (it might be necessary to add more water).
• Remove from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes.
• Drain the beans, reserving 3/4 cup of cooking liquid.
• In a pot, heat the olive oil over med heat.
• Add garlic, bay leaf and oregano and cook for 3 minutes or until the garlic begins to soften.
• Stir in the beans and 3/4 cup cooking liquid and simmer, stirring gently, for about 4 minutes, or until the beans achieve a creamy consistency.
• The beans should not be as thick as mashed potatoes, but they should just hold their shape if spooned onto a piece of bread.
• If the beans are too thick, stir in a little water and continue to cook.
• Stir in marjoram, taste for seasoning, and add salt if needed.
• Remove from the heat.
• At this point beans can be cooled, covered and refrigerated for up to 1 week, reheat gently before serving.
• To serve, pour beans into a warmed serving bowl, or ladle them into warmed individual bowls. Top with bread crumbs and a drizzle of olive oil.
• Serve immediately.
• **The recipe recommends 2 tsp salt -- one of our New Year's Resolutions is for me to cut back on sodium -- so I have purposely omitted this ingredient**.

BRAISED CANNELLINI

Steps:

• Pour the beans into a deep bowl and pour in enough cold water to cover them by 4 inches. Let soak in a cool place or the refrigerator at least 8 hours or overnight.
• Drain the beans and transfer them to a 2-quart saucepan. Pour in enough water to cover by two fingers and drop in two of the rosemary sprigs. Bring the water to a boil, then lower the heat so the water is at a bare simmer. Cook until the beans are tender but not mushy, with just enough liquid to cover them, 30 to 40 minutes. (If necessary, add more water a tablespoon at a time to keep the beans covered as they simmer.)
• Remove the beans from the heat and gently stir in the oil, salt to taste, and the remaining 2 rosemary sprigs. Let stand to cool and absorb the cooking liquid. The end result should be tender beans with a creamy consistency in just enough liquid to coat them. Taste the beans occasionally as they cool and stir in more salt if necessary.

BRAISED CANNELLINI BEANS WITH ONIONS AND ARUGULA

Steps:

• Heat the olive oil in a 1-quart pot over a medium-high flame.
• Add the garlic and cook 30 seconds, stirring constantly; the garlic should become aromatic and just lightly golden (do not burn it or it will taste acrid).
• Stir in the chili pepper and cook 15 more seconds.
• Add the onion and cook, still stirring, about 2 minutes, or until the onion becomes translucent and soft.
• Stir in the pepper and parsley and cook 1 more minute.
• Fold in the rinsed and drained beans, and then stir in the tomato paste.
• Add enough cool water (or chicken broth if you happen to have it on hand) to cover the beans by 1/4 inch (about 1 and 1/2 cups, depending on the width of your pot).
• Season with the salt and bring to a gentle boil, uncovered.
• Cover and lower the heat to medium-low; cook for 5 minutes.
• Uncover, stir in the arugula, and cover again.
• Cook for another 15 minutes.
• Adjust the seasoning if needed and serve hot.