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Slow cooking is the secret to these delicious, creamy beans.
Ingredients
12 oz. dried cannellini beans, soaked overnight
1/2 yellow onion, finely chopped
2 small carrots, peeled & finely chopped
4 garlic cloves, gently bruised
4 Tblsp olive oil
5 fresh sage leaves
1 sprig fresh rosemary
1 bay leaf
6 cups chicken stock or broth
salt and freshly ground black pepper
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Method
In a Chantal 5 qt. Stock Pot, sauté the onion, carrot and garlic in the olive oil. Add the drained beans, sage, rosemary and bay leaf.
Add the chicken stock and bring to a boil. Reduce the heat to the lowest possible simmer and cook the beans for 2 1/2 to 3 hours (depending on the size and age of the beans) or until they are meltingly tender. Be careful to keep the beans covered with liquid during the entire cooking time, adding water if necessary. At the end of the cooking time, season to taste with salt and pepper.
Tuscan secret: If you have some Parmigiano-Reggiano on
hand, toss the rind into your bean pot during cooking for added depth and
flavor.
A recipe from the Culinary Thymes magazine archives
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