Garlicky White Beans Sage And Orecchiette Recipes

CANNELLINI BEANS WITH GARLIC AND SAGE

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.

WHITE BEAN, TOMATO AND SAUSAGE ORECCHIETTE

Steps:

• Bring a pot of salted water to a boil and cook the orecchiette according to package instructions.
• Meanwhile, heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the sausage and cook, breaking it up with the back of a spoon, until it starts to brown, 4 to 5 minutes. Remove the sausage to a bowl with a slotted spoon, leaving all the oil in the skillet.
• Add the onions to the oil and cook until they start to soften and turn translucent, about 2 minutes. Add the garlic to the skillet and cook, stirring, for 30 seconds. Add the tomatoes and red pepper flakes and cook, stirring occasionally, until the tomatoes start to blister and split, about 4 minutes. Add salt and pepper.
• Add the beans and return the sausage to the skillet. Cook until warmed through. Add the pasta and toss until it is completely coated. Add the Parmesan in batches, stirring to incorporate and letting it melt before more is added. Stir in the basil.
• Plate the pasta and top with more Parmesan and basil. Serve immediately.

BAKED WHITE BEANS WITH SAGE AND GARLIC

Steps:

• Pre-heat oven to 450 Whisk together broth and tomato paste in a small bowl,then in a large bowl, stir together broth and tomato mixture with the beans, garlic,sage (or poultry seasoning) and salt and pepper to taste.
• Put in a 1 1/2 qt baking dish.
• Toss bread cubes with olive oil, season to taste (used garlic powder, seasoning salt, fresh pepper) Sprinkle the bread cubes over the beans.
• ,Bake until bubbly and bread is golden brown.
• Can freeze leftover tomato paste by freezing in ice cube trays and after frozen sealing in ziploc bags or food saver bags.

ORECCHIETTE WITH WHITE BEANS AND CHARD

Steps:

• To prepare the chard, strip the leaves off the stems. Coarsely chop the leaves and dice the stems into 1/2-inch chunks, keeping them separate.
• Bring a large pot of well-salted water to a boil. Add the orecchiette and cook until just barely al dente (2 to 3 minutes less than the package instructs). Scoop out and reserve about 2 cups of the pasta water. Drain the pasta well; do not rinse.
• Return the empty pot to the burner on medium-high heat. Once the pot is dry and hot, add the pancetta with 1 tablespoon of the extra-virgin olive oil and cook, stirring frequently, until golden and most of the fat has rendered out, about 2 minutes. Add the onion and 1/2 teaspoon salt and continue to cook until the onions are softened and translucent, about 4 minutes. Add the chopped chard stems and continue to cook until softened, about 2 minutes. Add the garlic and cook, stirring, for 1 minute longer.
• Add the beans and use a potato masher or spoon to gently mash about half of them (to break them down and thicken the sauce). Add the thyme or sage, 1/2 teaspoon salt, and 1 cup of the pasta water and stir to combine. Cover the pot and cook, stirring occasionally, for 5 minutes to blend the flavors. Stir in the chard leaves, cover, and cook until the chard is tender, 2 to 3 more minutes.
• Add the drained pasta to the pot and stir to combine. Cook, stirring constantly, until the pasta is just al dente and the liquid has reduced to a creamy coating of sauce, 1 to 2 minutes longer. (Add a little more pasta water if it seems too dry.)
• Remove from the heat and stir in the remaining 3 tablespoons olive oil, the lemon juice, and 1/4 cup of the Parmigiano. Taste and add more lemon juice or salt as needed. Garnish with the remaining 1/4 cup Parmigiano.
• Just about any type of chard will do, although red chard's pigment will bleed into the dish, and it also has a tendency to become bitter. You can also use kale or spinach instead of chard; kale will take a little longer to cook, spinach a little less.

TUSCAN WHITE BEANS WITH SAGE

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.