| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Vegetarian |
Posted, Vegetables, Vegetarian |
6 |
servings |
INGREDIENTS
| 2 |
c |
Dried Cannellini Beans |
|
|
Bouquet Garni: Celery; Thyme, Parsley, Bay |
| 1 |
|
Onion |
| 1 |
|
Carrot |
| 6 |
c |
Water Or Chicken Stock |
|
|
Salt And Pepper |
| 1 |
bn |
Greens |
| 6 |
|
Cloves Garlic |
| 6 |
tb |
Olive Oil |
| 1 |
tb |
Rosemary; Chopped |
|
|
Extra Virgin Olive Oil |
INSTRUCTIONS
Soak the beans overnight. The next day drain them and put them into a
heavy-bottomed pot with the bouquet garni. Add the onion and carrot,
peeled. Cover with water or stock and bring to a boil. Reduce to a
simmer, skimming off any foam that forms on the surface. Cook the
beans until very tender, from 45 minutes to 2 hours, depending on the
age of the beans and how long they were soaked. Salt the beans
generously once they begin to soften. When fully cooked, remove from
the heat. While the beans are cooking, wash, trim and chop the
greens. Finely chop the garlic cloves and gently saute them in the
olive oil with the rosemary, about 1 minute. Add the beans and about
1 cup of their cooking liquid and simmer about 5 minutes, until some
of the beans have crumbled apart. Add the greens to the beans, and
stew together, uncovered, until the greens are wilted and tender. Add
more of the bean liquid, if needed, to keep the vegetables moist and
a little soupy. Taste for seasoning and grind in some pepper. Serve
with olive oil drizzled over the surface.
Recipe by: Chez Panisse Vegetables by Alice Waters
By Meg Antczak <meginny@frontiernet.net> on Jun 14, 1998, converted by
MM_Buster v2.0l.
A Message from our Provider:
“God is humble”