Food recipes
Beans with Tomatoes and Sage
Beans with Tomatoes and Sage
Ingredients:
1 pound dried cannellini beans
2 teaspoons salt
1/4 cup olive oil
1 large shallot, minced
3 garlic cloves, minded
1/4 cup chopped fresh sage
Directions:
1 (14.5-ounce) can diced tomatoes, undrained
3 to 4 cups Vegetable Stock or purchased stock
Salt and freshly ground black pepper to taste
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart
cold water mixed with salt. Allow beans to soak for at least six hours, or overnight.
Or place beans into a saucepan with water and salt, and bring to a boil over high heat.
Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either
soaking method, drain beans, discard soaking water, and begin cooking as soon as
possible.
2. Heat oil in a small skillet over medium-high heat. Add shallot and garlic, and cook,
stirring frequently, for 3 minutes, or until shallot is translucent. Scrape mixture into the
slow cooker.
3. Add drained beans, sage, and tomatoes to the slow cooker. Add enough stock to
cover beans by 1 inch. Stir well. Cook on Low for 5 to 7 hours or on High for 21/2 to 3
hours, or until beans are tender. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Add 1/2 cup diced prosciutto and 1/4 cup chopped brine-cured black olives to the
slow cooker along with the beans.
Although many dried beans can be substituted for one another, don’t substitute with canned beans in
the slow cooker. Canned beans are already fully cooked, and they’ll fall apart before they absorb the
flavoring from the slow-cooked dish.
Kidney Bean and Roasted Garlic Puree
Vegetables purees are at the center of classic French cooking, but they are not as
popular in Italy. One exception however, are silky smooth bean purees, and this one is
augmented by the nutty sweetness of roasted garlic.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a
medium slow cooker
Ingredients:
1 pound dried cannellini beans
2 teaspoons salt
1/4 cup olive oil
1 large shallot, minced
3 garlic cloves, minded
1/4 cup chopped fresh sage
Directions:
1 (14.5-ounce) can diced tomatoes, undrained
3 to 4 cups Vegetable Stock or purchased stock
Salt and freshly ground black pepper to taste
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart
cold water mixed with salt. Allow beans to soak for at least six hours, or overnight.
Or place beans into a saucepan with water and salt, and bring to a boil over high heat.
Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either
soaking method, drain beans, discard soaking water, and begin cooking as soon as
possible.
2. Heat oil in a small skillet over medium-high heat. Add shallot and garlic, and cook,
stirring frequently, for 3 minutes, or until shallot is translucent. Scrape mixture into the
slow cooker.
3. Add drained beans, sage, and tomatoes to the slow cooker. Add enough stock to
cover beans by 1 inch. Stir well. Cook on Low for 5 to 7 hours or on High for 21/2 to 3
hours, or until beans are tender. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Add 1/2 cup diced prosciutto and 1/4 cup chopped brine-cured black olives to the
slow cooker along with the beans.
Although many dried beans can be substituted for one another, don’t substitute with canned beans in
the slow cooker. Canned beans are already fully cooked, and they’ll fall apart before they absorb the
flavoring from the slow-cooked dish.
Kidney Bean and Roasted Garlic Puree
Vegetables purees are at the center of classic French cooking, but they are not as
popular in Italy. One exception however, are silky smooth bean purees, and this one is
augmented by the nutty sweetness of roasted garlic.
Makes 6 to 8 servings | Prep time: 20 minutes | Minimum cook time: 3 hours in a
medium slow cooker
Printed from https://recipe.bluelayer.org/recipe/68368/beans-with-tomatoes-and-sage