| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tuscan | 1 | Servings | |
INGREDIENTS
| 1 | c | Dried cannelini or other |
| small white beans soaked | ||
| hrs. or overnight in | ||
| water | ||
| to cover drained. | ||
| 3 | c | Water or broth |
| 1/4 | c | Really good extra virgin |
| olive oil this provides | ||
| much of the flavor so | ||
| don't scrimp on quality – | ||
| the rest of the dish | ||
| costs | ||
| about fifty cents. | ||
| 1 | Box, Pomi brand or small | |
| can of chopped plum | ||
| tomatoes. Equivalent | ||
| amount | ||
| of fresh tomatoes if it's | ||
| summertime. | ||
| 2 | Sprigs fresh sage, up to 3 | |
| 2 | Cloves garlic, minced more | |
| to taste |
INSTRUCTIONS
6 Cook soaked beans and sage in 3 cups water or broth until tender but not mushy (1 to 1/12 hrs). Sautee the garlic in the olive oil, but don't let the garlic brown. Stir the tomatoes into the garlic, cook a few minutes, add to the beans and cook until melded a bit. Shouldn't be soupy, shouldn't be dry. Cook longer, or add more broth to reach correct consistency. I stir in a mixture of chopped raw garlic and parsley before serving for zing. I've also made it without the tomato, allowed the beans cool to room temperature, then tossed with good quality canned tuna, sprinkled the whole with lots of chopped red onion and parsley. Tastes better than it sounds and is very typically Tuscan dish. People rave about this one, too, and can't believe that there's nothing to it. Posted to FOODWINE Digest 09 Jan 97 From: Nancy Brandt <Nancy.Brandt@UCOP.EDU> Date: Thu, 9 Jan 1997 12:21:38 -0800
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