| 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" <greenlee@bellsouth.net> on Mar 13,
1999. Recipe by: Veggie Life March 1999 Converted by MM_Buster v2.0l.
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