| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Tuscan |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Small white beans; soaked at least 8 hours |
|
|
Water |
|
|
Peeled cloves from a whole head of garlic |
|
|
Handful fresh whole sage leaves or 2 Tbsp dried whole-leaf sage; (save a few fresh leaves for garnish) I used about 10 large leaves or 2 sprigs |
| 1 |
|
Piece kombu; (I used a piece that was about 5"x5" when stretched out) |
| 1 |
ts |
Salt; (up to 2) |
INSTRUCTIONS
Modified from "The New Vegetarian Epicure" by Anna Thomas.
These beans are very versatile. They can be: frozen pureed for soup served
warm or room temp. as an appetizer put on a salad (arugula + balsamic +
beans + black pepper = yummmmm) added to a pasta dish (maybe with some
roasted red pepper?) used in place of canned white beans in many recipes
If garlic cloves have any sign of green sprouts, slice in half and remove
the sprout. Put beans, garlic, sage in pot. Add water to cover by about an
inch. Bring to a boil. Add kombu. Cover pot. Lower heat to small light Stir
gently only a few times while cooking. If you stir too much you will end up
with mush. Let cook until beans start to get soft. This could take a few
hours. Add water if it all cooks away. When beans are a bit soft, add the
salt and let cook till beans are soft but still holding their shape.
All parts are edible but you may want to remove the sage leaves if you are
going to puree the beans for a soup. You can add new leaves which will look
a bit nicer.
Posted to fatfree digest by Jayne Spielman <jayne@bridge.com> on Apr 7,
1998
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