Cannellini Beans And Red Peppers With Sage Recipes

CANNELLINI BEANS WITH PANCETTA, FRIED SAGE, AND GRILLED SAUSAGES

Steps:

• Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover; let soak overnight at room temperature.
• Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches; bring to a boil. Reduce heat, and simmer, adding more water if necessary to keep beans covered, until beans are tender (add 1 teaspoon salt after 45 minutes), about 1 hour. Drain beans; set aside.
• Heat 1 inch vegetable oil in a 4-quart heavy-bottom saucepan until it registers 365 degrees on a deep-fry thermometer. Working in small batches, fry sage leaves, turning them occasionally, until crisp, about 10 seconds. Transfer with a slotted spoon to paper towels to drain. Immediately season with salt. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Coarsely crumble two-thirds of the sage leaves; set aside. Set aside whole leaves.
• Cook pancetta in a 12-inch nonstick skillet over medium-high heat, turning once, until crisp, 1 to 2 minutes per side. Transfer with tongs to paper towels to drain. Reserve fat in skillet with heat off. Coarsely crumble pancetta; set aside.
• Preheat grill to medium. (Alternatively, heat a grill pan over medium heat until hot.) Grill sausages, turning occasionally, until cooked through, 3 to 6 minutes (cooking time will depend on size of links and whether sausages are precooked). Transfer to a serving platter; cover to keep warm.
• Add 1 tablespoon olive oil to reserved fat in skillet, and heat over medium heat until hot but not smoking. Add reserved beans and the red-pepper flakes; cook, stirring, until warm, about 2 minutes.
• Put beans in a large serving bowl, and add reserved crumbled pancetta and crumbled sage leaves, along with the truffle oil, if desired, and remaining 3/4 teaspoon salt. Season with pepper.
• Just before serving, drizzle beans with remaining 2 tablespoons olive oil, and garnish with reserved whole sage leaves. Serve with sausages.

WARM CANNELLINI BEANS WITH SAGE

Steps:

• Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
• Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
• While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
• Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
• Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
• Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
• Enjoy!

CANNELLINI BEANS WITH CRUSHED RED PEPPER

Steps:

• In a serving bowl, combine the beans, red pepper flakes, olive oil and salt to taste. Mash the beans a little bit, leaving some whole. Gently stir to combine. (Mash as much or as little as you would like, depending on how you prefer this as a spread.).

CANNELLINI BEANS WITH SAGE AND OLIVE OIL

Steps:

• Put beans in earthenware bowl, cover with water and let soak overnight.
• Drain beans and put in cooking pot with 6 cups water, garlic cloves, sage and olive oil. Cover and simmer, never allowing the water to boil. Cook til beans are tender, about an hour to an hour and a half. Drain. Remove garlic cloves. Add salt and pepper to taste. Finish with a drizzling of olive oil. Serves 8

CANNELLINI BEANS AND RED PEPPERS WITH SAGE

Steps:

• In a large non-stick skillet heat oil over moderate heat until hot but not smoking and cook bell pepper with sage, stirring, until softened. Stir in garlic and cook, stirring, 1 minute. Add remaining ingredients with salt and pepper to taste and heat, stirring, until just heated through.