INGREDIENTS

INSTRUCTIONS

In a kettle combine the beans with enough cold water to cover them by
2-inches and simmer them, covered, for 1 to 1 1/2 hours, or until  they
are tender. Drain the beans in a colander set over a bowl and  reserve
the cooking liquid. In a large deep skillet cook the onion,  the
garlic, the sage, the rosemary, the thyme, the red pepper flakes,  and
salt and pepper to taste in the oil over moderately low heat,
stirring, until the onion is softened, add the escarole in 2 batches,
and cook each batch, stirring, for 2 minutes, or until the escarole  is
wilted. Add the wine and simmer the mixture for 3 minutes. In a
blender or food processor puree 1 1/2 cups of the cooked beans with 2
cups of the reserved cooking liquid and add to the skillet with the
remaining beans, the tomatoes with the reserved juice, and salt and
pepper to taste. Simmer the sauce, uncovered, stirring occasionally,
for 10 minutes, or until it is thickened slightly, and stir in the
parsley. In a kettle of boiling salted water cook the fusilli until t
is al dente, drain it well, and in a large bowl toss it with the  sauce
and the Parmesan.  To quick-soak dried beans:  In a colander rinse the
beans under cold water and discard any  discolored ones. In a kettle
combine the beans with enough cold water  to cover them by 2 inches,
bring the water to a boil, and boil the  beans for 2 minutes. Remove
the kettle from the heat and let the  beans soak, covered, for 1 hour.
Serves 8.  Gourmet March 1991  Converted by MC_Buster.  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8040
Calories From Fat: 4502
Total Fat: 508.5g
Cholesterol: 1780.4mg
Sodium: 17844mg
Potassium: 10724.6mg
Carbohydrates: 390g
Fiber: 88.9g
Sugar: 30.1g
Protein: 497.4g