BRAISED CANNELLINI BEANS W/GARLIC, MARJORAM AND OREGANO
I found this recipe in Gourmet/January 2009. I want to incorporate more meatless meals in our regular menus this year. This one is going to be tried for sure!! The original recipe calls for 3/4 cup of olive oil + more for drizzle at the end. This is a plan ahead dish, needs time for soaking beans.
Provided by katie in the UP
Categories Beans
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 7
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**.
Nutrition Facts : Calories 304, Fat 9.8, SaturatedFat 1.4, Sodium 48.2, Carbohydrate 40.6, Fiber 15.6, Sugar 1.7, Protein 15.2
BRAISED CANNELLINI BEANS WITH ONIONS AND ARUGULA
Canned beans are one of the few canned foods I really like, and I often use them instead of dried beans in soups, stews, and even salads to save on soaking and cooking time. In this easy recipe, I braise cannellini beans with onions, garlic, and a hint of tomato, and throw in arugula for an earthy flavor and silky texture.
Provided by Dancer
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 226.6, Fat 14.2, SaturatedFat 2, Sodium 930.1, Carbohydrate 19.6, Fiber 6.4, Sugar 3.7, Protein 6.2
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