Tuscan Beans
By: Anonymous
Published: Sunday, February 14, 2010 - 6:07am

Ingredients




1 cup Dried cannellini beans
1 stalk celery
1 Carrot, peeled and split lenghwise
1 Bay leaf
1 medium White onion, peeled and halved
2 whls cloves
3 tablespoons Olive oil
1 Teapsoon finely chopped fresh rosemary, or 1/2 teaspoon dried
1 teaspoon Finely chopped fresh thyme, or ½ teaspoon dried
1 teaspoon Finely chopped fresh sage, or ½ teaspoon dried
cup Grated Pecorino Romano cheese
Salt and freshly ground black pepper to taste

Preparation

1 Cost: $ - 2 Preparation Time: 15 minutes 3 Difficulty Level: 1 - 4 Servings: 4 5 In a bowl, cover the beans with cold water and soak overnight. 6 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. 7 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 
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Yield:




1.0 servings





Added:

    Sunday, February 14, 2010 - 6:07am  


Creator: 

Anonymous 










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