Tuscan white beans

Yield: 10 Servings

Measure Ingredient
3 cups Cannelini or other white beans
1 slice Smoked bacon, minced
1 Carrot, peeled and minced
1 medium Onion, peeled and minced
1 cup Chopped tomatoes (canned ok), peel and seed if using fresh
3 Sage leaves (up to 4)
3 Sprigs thyme (up to 4)
1 teaspoon Salt
6 cups Chicken broth
Good olive oil
Garlic
Parsley

Here's an easy recipe derived from adapted from Alice Waters' Chez Panisse Vegetables cookbook. Very hearty and reminiscent of Italy (Florentines are known as the "mangiafagioles," or beaneaters). Bonus - you could make this dish every week for a year and not spend $5.00 - except maybe for the olive oil! I served this at a pot luck this weekend and everyone asked for the recipe. Let me know how you like it.

Soak beans in water overnight. Heat a tablespoon of olive oil in a large soup pot, add bacon, carrot, onion. Saute until vegetables are limp but not brown. Add tomato, cook about ten minutes. Add beans, chicken broth, salt, sage and thyme, bring to a boil. Cover and bake in a 250 degree oven for 1-½ hrs, stirring from time to time, or until creamy and tender. Add more broth if mixture looks dry. Add salt and pepper to taste. Just before serving, stir in 3 cloves of garlic, chopped, and ½ cup chopped parsley.

Stir in up to ¼ cup olive oil, if more richness is desired.

I minced the bacon, onions and carrots in the food processor - the mixture disappears into the beans as they cook. Following the Italian tradition, Alice Waters nestles the bean pot in the embers of the wood-fired pizza oven rather than baking them.

Posted to FOODWINE Digest 27 October 96 Date: Mon, 28 Oct 1996 10:59:06 -0800 From: Nancy Brandt <Nancy.Brandt@...>

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