Cannellini Beans With Chorizo Garlic And Sage Recipes

CANNELLINI BEANS WITH GARLIC AND SAGE

Steps:

• Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
• Drain beans. Place in heavy large pot. 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 mediumlow; 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.

CANNELLINI BEANS WITH CHORIZO, GARLIC AND SAGE

Steps:

• Drain the soaked cannelloni beans and place them in a large saucepan.
• Add in enough cold water to cover the beans and bring to the boil.
• Cook briskly until tender, around 1 hour, topping up with more water as required. Drain the beans, reserving the cooking water.
• Heat a splash of olive oil in a heavy-based frying pan. Add in the onion, garlic and chorizo.
• Fry, stirring, for 2 minutes.
• Add in the beans and sage and pour over enough of the reserved cooking water to just cover the beans.
• Season with sea salt and freshly ground pepper and cook, stirring often, until the liquid has evaporated, around 10 minutes.
• Transfer to a serving dish and drizzle with olive oil. Serve warm with a little grated Pecorino cheese.

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!