Braised Cannellini Beans Wgarlic Marjoram And Oregano Recipes

BRAISED CANNELLINI BEANS W/GARLIC, MARJORAM AND OREGANO

Steps:

• Rinse the beans well in a colander, picking out any broken beans and pebbles.
• Transfer to a bowl, cover with plenty of cool water, and let soak for at least 2 hours or up to overnight.
• Drain the beans and transfer to a 3 qt pot and add water to cover by 1 to 2 inches.
• Place over high heat and bring to a boil, skimming off any foam that rises to the surface.
• Adjust the heat to a slow simmer and cook uncovered, skimming as needed for 2 hours or until beans are tender (it might be necessary to add more water).
• Remove from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes.
• Drain the beans, reserving 3/4 cup of cooking liquid.
• In a pot, heat the olive oil over med heat.
• Add garlic, bay leaf and oregano and cook for 3 minutes or until the garlic begins to soften.
• Stir in the beans and 3/4 cup cooking liquid and simmer, stirring gently, for about 4 minutes, or until the beans achieve a creamy consistency.
• The beans should not be as thick as mashed potatoes, but they should just hold their shape if spooned onto a piece of bread.
• If the beans are too thick, stir in a little water and continue to cook.
• Stir in marjoram, taste for seasoning, and add salt if needed.
• Remove from the heat.
• At this point beans can be cooled, covered and refrigerated for up to 1 week, reheat gently before serving.
• To serve, pour beans into a warmed serving bowl, or ladle them into warmed individual bowls. Top with bread crumbs and a drizzle of olive oil.
• Serve immediately.
• **The recipe recommends 2 tsp salt -- one of our New Year's Resolutions is for me to cut back on sodium -- so I have purposely omitted this ingredient**.

BRAISED CANNELLINI BEANS WITH ONIONS AND ARUGULA

Steps:

• Heat the olive oil in a 1-quart pot over a medium-high flame.
• Add the garlic and cook 30 seconds, stirring constantly; the garlic should become aromatic and just lightly golden (do not burn it or it will taste acrid).
• Stir in the chili pepper and cook 15 more seconds.
• Add the onion and cook, still stirring, about 2 minutes, or until the onion becomes translucent and soft.
• Stir in the pepper and parsley and cook 1 more minute.
• Fold in the rinsed and drained beans, and then stir in the tomato paste.
• Add enough cool water (or chicken broth if you happen to have it on hand) to cover the beans by 1/4 inch (about 1 and 1/2 cups, depending on the width of your pot).
• Season with the salt and bring to a gentle boil, uncovered.
• Cover and lower the heat to medium-low; cook for 5 minutes.
• Uncover, stir in the arugula, and cover again.
• Cook for another 15 minutes.
• Adjust the seasoning if needed and serve hot.