Yield: 1 servings
|1 cup||Dried cannellini beans|
|1 \N||Stalk celery|
|1 \N||Carrot; peeled and split lenghwise|
|1 \N||Bay leaf|
|1 medium||White onion; peeled and halved|
|2 \N||Whole cloves|
|3 tablespoons||Olive oil|
|1 \N||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|
|\N \N||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.