Cannellini Beans With Garlic And Sage
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
44
Spice
48
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
8 cups
Water (room-temperature)2 tbsps
Olive Oil1 large
Sage (fresh sprig)1 tsp
Whole Black Peppercorns1 tsp
Coarse Kosher SaltDirections:
1
Place beans in large bowl
2
Cover with cold water (at least 6 cups) and let soak overnight
3
Drain beans
4
Place in heavy large pot
5
Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns
6
Bring to simmer over medium-high heat
7
Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally
8
Mix in 1 teaspoon coarse salt
9
Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer
10
Cool beans in liquid 1 hour
11
Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns
12
Season beans to taste with pepper and more coarse salt
13
Drizzle with extra-virgin olive oil and serve
14
Place beans in large bowl
15
Cover with cold water (at least 6 cups) and let soak overnight
16
Drain beans
17
Place in heavy large pot
18
Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns
19
Bring to simmer over medium-high heat
20
Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally
21
Mix in 1 teaspoon coarse salt
22
Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer
23
Cool beans in liquid 1 hour
24
Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns
25
Season beans to taste with pepper and more coarse salt
26
Drizzle with extra-virgin olive oil and serve