Warm Cannellini Beans With Sage 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.

GARLICKY WHITE BEANS, SAGE AND ORECCHIETTE

Steps:

• Bring large pot of salted water to a boil. Add pasta and cook until it is tender.
• Cut fresh sage leaves into fine shreds; peel and mince garlic, chop parsley. Rinse and drain canned beans.
• Heat olive oil in a medium size saucepan. Add garlic and sage and cook for 10 seconds. Add wine and cook until evaporated, about a minute. Add beans, cover and simmer until heated through: 2 minutes. Remove from heat and stir in parsley, season to taste with salt and pepper. Keep warm, covered, off heat, until pasta is done.
• Drain pasta and return it to the pot, off heat. Stir in bean mixture, toss well and serve immediately garnished with raw peppers. Pass cheese separately.

WARM CANNELLINI BEANS WITH SAGE

Steps:

• Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
• Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
• While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
• Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
• Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
• Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
• Enjoy!

WARM CANNELLINI BEAN & BACON SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through. Stir in bacon. Serve warm.

CANNELLINI BEANS AND RED PEPPERS WITH SAGE

Steps:

• In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.

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.

CANNELLINI BEANS WITH PANCETTA, FRIED SAGE, AND GRILLED SAUSAGES

Steps:

• Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover; let soak overnight at room temperature.
• Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches; bring to a boil. Reduce heat, and simmer, adding more water if necessary to keep beans covered, until beans are tender (add 1 teaspoon salt after 45 minutes), about 1 hour. Drain beans; set aside.
• Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it registers 365 degrees on a deep-fry thermometer. Working in small batches, fry sage leaves, turning them occasionally, until crisp, about 10 seconds. Transfer with a slotted spoon to paper towels to drain. Immediately season with salt. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Coarsely crumble two-thirds of the sage leaves; set aside. Set aside whole leaves.
• Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning once, until crisp, 1 to 2 minutes per side. Transfer with tongs to paper towels to drain. Reserve fat in skillet with heat off. Coarsely crumble pancetta; set aside.
• Preheat grill to medium. (Alternatively, heat a grill pan over medium heat until hot.) Grill sausages, turning occasionally, until cooked through, 3 to 6 minutes (cooking time will depend on size of links and whether sausages are precooked). Transfer to a serving platter; cover to keep warm.
• Add 1 tablespoon olive oil to reserved fat in skillet, and heat over medium heat until hot but not smoking. Add reserved beans and the red-pepper flakes; cook, stirring, until warm, about 2 minutes.
• Put beans in a large serving bowl, and add reserved crumbled pancetta and crumbled sage leaves, along with the truffle oil, if desired, and remaining 3/4 teaspoon salt. Season with pepper.
• Just before serving, drizzle beans with remaining 2 tablespoons olive oil, and garnish with reserved whole sage leaves. Serve with sausages.

CESARE'S CANNELLINI BEANS

Steps:

• Rinse beans thoroughly and transfer to a large stockpot. Add enough cold water to cover by at least 2 inches. Let stand 6 to 12 hours (refrigerate if air is too warm).
• Drain beans and return to stockpot with 16 cups water. Place sage, rosemary, and garlic in a 6-inch piece of cheesecloth; tie with kitchen twine to enclose and add to pot along with carrot, celery, and onion. Bring water to a low simmer over medium-low heat and cook for 30 minutes. Season with salt and continue cooking until tender, 15 minutes to 1 1/2 hours more.
• Remove cheesecloth packet and vegetables, and drain.

CANNELLINI WITH TOMATOES AND SAGE

Steps:

• In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
• Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.