| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Veglife1 | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Dried cannellini beans |
| soaked overnight | ||
| 5 | c | Water |
| 1 | 16 oz can plum tomatoes | |
| chopped | ||
| 3 | T | Extra virgin olive oil |
| 1 | Sprig fresh rosemary | |
| 3 | Fresh sage leaves | |
| 1 | Bay leaf | |
| 2 | Cloves garlic, peeled | |
| 3 | Head radicchio, halved | |
| Salt and pepper, to taste |
INSTRUCTIONS
Drain and rinse beans. In a large pot combine beans, water, tomatoes, 2 tbsp of the olive oil, rosemary, sage, bay leaf, and whole garlic cloves. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 1 to 1 1/2 hours, until beans are tender. Prepare grill or preheat broiler. Lightly brush each radicchio half with remaining olive oil, then salt and pepper to taste. If using a grill, cook over medium-hot coals for 3 to 5 minutes per side, or until the thick base can be easily pierced. If using a broiler, place the seasoned radicchio on a cookie sheet lined with foil and broil 4 to 6 inches from the heat for 4 to 5 minutes on each side. When the beans are done, discard the rosemary, sage and bay leaf. Season beans to taste with salt and pepper. Divide grilled or broiled radicchio between 6 plates and top with beans. Drizzle with more olive oil, if desired. By "Karen C. Greenlee" <[email protected]> on Mar 13, 1999. Recipe by: Veggie Life March 1999 Converted by MM_Buster v2.0l.
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