European Soldier Beans With Gorgonzola And Fresh Sage
Serves: 4
Roxane Raynor
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
The first step in cooking most dried legumes is soaking them
2
The traditional method of soaking beans calls for a soak of 6 to 12 hours
3
After picking the beans over and washing them, you should cover them with tepid water until they're submerged far under the surface of the water
4
Change the water a few times, especially if your kitchen is warm
5
There is a shorter way to soak your beans, if you want to be more spontaneous
6
Pick over and wash the beans, then cover them entirely with hot water in a large saucepan
7
Boil the beans for 2 minutes, then cover with a lid, remove pot from heat, and let soak for an hour
8
When ready to cook, rinse the beans (soaked either way) in tepid water
9
Cover the beans by 2 inches with unsalted cold water in a medium saucepan
10
Bring to boil, reduce heat, and cover partially
11
Cook for 60 to 90 minutes, or until beans are soft
12
The beans should be covered by water at all times; you will probably have to add more water to the beans to keep them completely immersed
13
Keep a kettle of water at a simmer for this purpose When the beans are done, drain them and put them in a mixing bowl
14
Add the remaining ingredients and stir well so that the cheese melts in and the sage is well dispersed
15
Season well with salt and pepper
16
Serve warm