Tuesday, October 9, 2012

Cannellini Beans with Garlic and Sage

Cannellini Beans with Garlic and Sage
Original Recipe adapted from Bon Appétit as found on epicurious.com
yield: Makes about 6 cups or 24 - 3 oz portions
(Double Recipe for 48 portions)

·  1 pound dried cannellini (white kidney beans)
·  8 cups room-temperature water
·  2 tablespoons olive oil
·         1 pound Mirepoix
·         ½ tsp Thyme
·         1 Bay Leaf
·  1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
·  1 large fresh sage sprig
·  1/4 teaspoon whole black peppercorns
·  1 teaspoon coarse kosher salt
·  Extra-virgin olive oil (for drizzling) and minced Parsley for garnish.
·         Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
·         Drain beans.
·         Saute mirepoix in olive oil until softened in heavy large pot.
·         Place Beans in heavy large pot with the mirepoix, thyme, and bay leaf.
·         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 medium-low; 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. Dress with minced Parsley.

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