Cannellini Beans With Sage And Olive Oil Recipes

Steps:

• Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
• Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
• Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

Steps:

• Put beans in earthenware bowl, cover with water and let soak overnight.
• Drain beans and put in cooking pot with 6 cups water, garlic cloves, sage and olive oil. Cover and simmer, never allowing the water to boil. Cook til beans are tender, about an hour to an hour and a half. Drain. Remove garlic cloves. Add salt and pepper to taste. Finish with a drizzling of olive oil. Serves 8

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
• Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
• Using slotted spoon, transfer beans to bowl. Top with more oil.

Steps:

• Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
• Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
• While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
• Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
• Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
• Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
• Enjoy!