Tuscan beans

Yield: 1 servings

Measure Ingredient
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 Whole cloves
3 tablespoons Olive oil
1 Teapsoon finely chopped fresh rosemary; or 1/2 teaspoon dried
1 teaspoon Finely chopped fresh thyme; or 1/2 teaspoon dried
1 teaspoon Finely chopped fresh sage; or 1/2 teaspoon dried
¾ cup Grated Pecorino Romano cheese
Salt and freshly ground black pepper to taste

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 1-½ 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)

Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.

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