Tuscan White Beans With Sage Recipes

TUSCAN WHITE BEANS WITH FRESH SAGE

Steps:

• 1. Add rinsed beans to a large bowl and cover with cold water. Cover and set aside for at least 8 hours or overnight. 2. Drain and rinse beans and transfer to a large stock pot or Dutch oven. Cover with 2-3 inches of cold water and add 2 tablespoons regular olive oil, garlic, bay leaves, fresh herbs, salt, and black peppercorns. Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low. Remove and discard any foam that collects on the surface while boiling. 3. Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans cool in the pot with the cooking liquid for 15-20 minutes. Note: Actual cooking time will depend on the size and age of the beans. Smaller, fresher beans will take less time than larger, older ones. Check for doneness after 45 minutes and adjust cooking time accordingly. Beans should be tender, but not mushy. 4. Carefully drain beans, reserving some of the liquid to use in soups or stews, if desired. Remove and discard the solids from the cooking process before transferring the beans to a serving container. Season with salt and black pepper, if desired, and drizzle with high-quality olive oil to serve. Enjoy!

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.

BAKED WHITE BEANS AND SAUSAGE WITH SAGE

Steps:

• Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, drizzle with the olive oil and toss to coat. Bake until the sausages start to brown on top, 20 to 25 minutes.
• Put on your oven mitts, take the roasting pan out of the oven and set it on a heatproof surface. Using tongs, carefully turn the sausages over. (The sausages will brown on the other side when they go back into the oven.)
• Tear the sage leaves into little pieces and add them to the sausages along with the drained beans and apple juice. Give the bean mixture a stir.
• Wearing your oven mitts, put the roasting pan back in the oven and bake until the bean mixture is warmed, about 20 minutes.
• Put on your oven mitts one last time to remove the roasting pan from the oven. To serve, carefully stir everything together using a wooden spoon, and add a little salt and pepper to taste.

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.

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Steps:

• Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.

TUSCAN BEANS WITH SAGE

Steps:

• Combine sage, garlic and oil in a saucepan and sauté for several minutes, until the garlic is golden.
• Add the tomatoes, lemon juice and cannellini beans and continue to cook for about 10 more minutes or until everything is hot.
• Add salt and pepper to taste. Serve hot or cold.

TUSCAN WHITE BEANS WITH SAUSAGE AND SAGE

Steps:

• Drain the beans. Combine the drained beans with water in a large pot. Bring to a boil, skim off the foam, and reduce the heat to low. Add the halved onion, 2 of the minced garlic cloves, half the sage and the bay leaf. Season with 1 teaspoon of salt and cover. Allow to simmer for 1 1/2 hours, until the beans are very tender. Drain over a bowl and measure out 2 1/2 cups of the broth. Discard the halved onion and bay leaf.
• While the beans are cooking, heat a large Dutch oven over medium heat. Add the sausage. Stir until the sausage has browned lightly, about 7 to 11 minutes. Add the chopped onions, carrots, celery and parsley. Cook, stirring occasionally, for 5 minutes.
• Add the remaining garlic and cook for 30 seconds. Add the tomatoes, the remaining sage, reserved beans and reserved broth, and continue cooking for 30 minutes. Adjust seasoning as desired with salt and pepper. Serve hot with passed grated parmesan cheese and country bread.

WHITE BEANS WITH SAGE AND OLIVE OIL

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
• Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
• Using slotted spoon, transfer beans to bowl. Top with more oil.