Name: Tuscan Beans
Ingredients: 1 c Dried cannellini beans; 1 Stalk celery; 1 Carrot; peeled and split lenghwise; 1 Bay leaf; 1 md White onion; peeled and halved; 2 Whole cloves; 3 tb Olive oil; 1 Teapsoon finely chopped fresh rosemary; or 1/2 teaspoon dried; 1 ts Finely chopped fresh thyme; or 1/2 teaspoon dried; 1 ts Finely chopped fresh sage; or 1/2 teaspoon dried; 3/4 c Grated Pecorino Romano cheese; Salt and freshly ground black pepper to taste

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	Tuscan		1	servings

INGREDIENTS

1	c	Dried cannellini beans
1		Stalk celery
1		Carrot; peeled and split lenghwise
1		Bay leaf
1	md	White onion; peeled and halved
2		Whole cloves
3	tb	Olive oil
1		Teapsoon finely chopped fresh rosemary; or 1/2 teaspoon dried
1	ts	Finely chopped fresh thyme; or 1/2 teaspoon dried
1	ts	Finely chopped fresh sage; or 1/2 teaspoon dried
3/4	c	Grated Pecorino Romano cheese
		Salt and freshly ground black pepper to taste

INSTRUCTIONS

Cost: $ - Preparation Time: 15 minutes Difficulty Level: 1 - Servings: 4
1. In a bowl, cover the beans with cold water and soak overnight.
2. The next day, drain the beans and put them into a pot with fresh water
that covers the beans by 4 inches. Lightly salt the water, add celery,
carrot, bay leaf, and onion halves stuck with the 2 whole cloves. Over high
heat, bring to a boil, lower the heat and simmer until the beans are
tender, 30 to 40 minutes. Discard the vegetables and let the beans cool in
their cooking liquid.
3. In a medium saute' pan over medium heat, gently heat the olive oil. Add
the garlic and half the herbs and saute' for 2 to 3 minutes, being careful
not to brown the garlic. With a slotted spoon, add the beans to the pan,
turning them in the oil for 2 minutes. Then add about 1-1/2 cups of their
cooking liquid. Stir in half of the Pecorino Romano cheese and the
remaining herbs. Boil briskly, about 10 minutes, until the bean liquid
reduces slightly to form a "sauce." If the beans are tender before the
sauce thickens, remove them with a slotted spoon and continue boiling down
teh liquid, then pour over the beans. Add salt and pepper, if needed, and
transfer the beans to a serving platter. Sprinkle the remaining cheese over
the beans.
Source: Good To Eat by Burt Wolf (Publisher: Doubleday, 1999)
http://gourmetconnection.com/burtwolf
Posted to The Gourmet Connection Recipe Page Newsletter  by
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.

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