CANNELLINI BEANS WITH GARLIC AND SAGE
Provided by Lori De Mori
Categories Bean Garlic Side Vegetarian Low Cal High Fiber Fall Family Reunion Healthy Low Cholesterol Vegan Sage Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 6 cups
Number Of Ingredients 8
Steps:
- Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
- Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
- Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.
BRAISED CANNELLINI BEANS W/GARLIC, MARJORAM AND OREGANO
I found this recipe in Gourmet/January 2009. I want to incorporate more meatless meals in our regular menus this year. This one is going to be tried for sure!! The original recipe calls for 3/4 cup of olive oil + more for drizzle at the end. This is a plan ahead dish, needs time for soaking beans.
Provided by katie in the UP
Categories Beans
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 7
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**.
Nutrition Facts : Calories 304, Fat 9.8, SaturatedFat 1.4, Sodium 48.2, Carbohydrate 40.6, Fiber 15.6, Sugar 1.7, Protein 15.2
BRAISED BEANS
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 8
Steps:
- Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
- Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
- Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.
BRAISED CANNELLINI BEANS WITH ONIONS AND ARUGULA
Canned beans are one of the few canned foods I really like, and I often use them instead of dried beans in soups, stews, and even salads to save on soaking and cooking time. In this easy recipe, I braise cannellini beans with onions, garlic, and a hint of tomato, and throw in arugula for an earthy flavor and silky texture.
Provided by Dancer
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226.6, Fat 14.2, SaturatedFat 2, Sodium 930.1, Carbohydrate 19.6, Fiber 6.4, Sugar 3.7, Protein 6.2
BRAISED CANNELLINI BEANS WITH GARLIC, MARJORAM, AND OREGANO
Yield 6
Number Of Ingredients 8
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, transfer to a 3 quart 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 tender. (It might be necessary to top off the beans with more water as they cook.) 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 the cooking liquid. In a pot, heat the olive oil over medium heat. Add the garlic, bay leaf, and oregano and cook for about 3 mintues, or until the garlic begins to soften. Stir in the beans and the 3/4 cu 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 the marjoram, taste for seasoning, and add salt if needed. remove from the heat. (At this point, the beans into a warmed serving bowl, or ladle them into warmed individual bowls. Top with the bread crumbs and a drizzle of the olive oil to finish. serve immediately.
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