Braised Cannellini Beans Wgarlic Marjoram And Oregano Recipes

Steps:

• Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
• Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
• Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

Steps:

• Rinse the beans well in a colander, picking out any broken beans and pebbles.
• Transfer to a bowl, cover with plenty of cool water, and let soak for at least 2 hours or up to overnight.
• Drain the beans and transfer to a 3 qt pot and add water to cover by 1 to 2 inches.
• Place over high heat and bring to a boil, skimming off any foam that rises to the surface.
• Adjust the heat to a slow simmer and cook uncovered, skimming as needed for 2 hours or until beans are tender (it might be necessary to add more water).
• Remove from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes.
• Drain the beans, reserving 3/4 cup of cooking liquid.
• In a pot, heat the olive oil over med heat.
• Add garlic, bay leaf and oregano and cook for 3 minutes or until the garlic begins to soften.
• Stir in the beans and 3/4 cup cooking liquid and simmer, stirring gently, for about 4 minutes, or until the beans achieve a creamy consistency.
• The beans should not be as thick as mashed potatoes, but they should just hold their shape if spooned onto a piece of bread.
• If the beans are too thick, stir in a little water and continue to cook.
• Stir in marjoram, taste for seasoning, and add salt if needed.
• Remove from the heat.
• At this point beans can be cooled, covered and refrigerated for up to 1 week, reheat gently before serving.
• To serve, pour beans into a warmed serving bowl, or ladle them into warmed individual bowls. Top with bread crumbs and a drizzle of olive oil.
• Serve immediately.
• **The recipe recommends 2 tsp salt -- one of our New Year's Resolutions is for me to cut back on sodium -- so I have purposely omitted this ingredient**.

Steps:

• Rinse the beans well in a colander, picking out any broken beans and pebbles. Transfer to a bowl, cover with plenty of cool water, and let soak for at least 2 hours or up to overnight. Drain the beans, transfer to a 3 quart pot, and add water to cover by 1 to 2 inches. Place over high heat and bring to a boil, skimming off any foam that rises to the surface. Adjust the heat to a slow simmer and cook uncovered, skimming as needed, for 2 hours, or until tender. (It might be necessary to top off the beans with more water as they cook.) Remove from the heat, stir in the salt, and let the beans stand in their cooking liquid for 30 minutes. Drain the beans, reserving 3/4 cup of the cooking liquid. In a pot, heat the olive oil over medium heat. Add the garlic, bay leaf, and oregano and cook for about 3 mintues, or until the garlic begins to soften. Stir in the beans and the 3/4 cu cooking liquid and simmer, stirring gently, for about 4 minutes, or until the beans achieve a creamy consistency. The beans should not be as thick as mashed potatoes, but they should just hold their shape if spooned onto a piece of bread. If the beans are too thick, stir in a little water and continue to cook. Stir in the marjoram, taste for seasoning, and add salt if needed. remove from the heat. (At this point, the beans into a warmed serving bowl, or ladle them into warmed individual bowls. Top with the bread crumbs and a drizzle of the olive oil to finish. serve immediately.