Tuscan White Beans With Extra Virgin Olive Oil And Garlic Recipes

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TUSCAN WHITE BEANS WITH FRESH SAGE



Tuscan White Beans with Fresh Sage image

Time 2h10m1S

Number Of Ingredients 12

3 c. dried white beans (preferably cannellini), rinsed and picked over
Cold water, to cover
2 T. olive oil
6-8 cloves garlic, peeled and smashed
2 bay leaves
10-12 large fresh sage leaves
2 large sprigs fresh thyme
2 large sprigs fresh rosemary
2 t. sea salt
15-20 whole black peppercorns
Sea salt and black pepper, to taste
2 T. high-quality extra virgin olive oil

Steps:

  • 1. Add rinsed beans to a large bowl and cover with cold water. Cover and set aside for at least 8 hours or overnight. 2. Drain and rinse beans and transfer to a large stock pot or Dutch oven. Cover with 2-3 inches of cold water and add 2 tablespoons regular olive oil, garlic, bay leaves, fresh herbs, salt, and black peppercorns. Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low. Remove and discard any foam that collects on the surface while boiling. 3. Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans cool in the pot with the cooking liquid for 15-20 minutes. Note: Actual cooking time will depend on the size and age of the beans. Smaller, fresher beans will take less time than larger, older ones. Check for doneness after 45 minutes and adjust cooking time accordingly. Beans should be tender, but not mushy. 4. Carefully drain beans, reserving some of the liquid to use in soups or stews, if desired. Remove and discard the solids from the cooking process before transferring the beans to a serving container. Season with salt and black pepper, if desired, and drizzle with high-quality olive oil to serve. Enjoy!

TUSCAN WHITE BEANS



Tuscan White Beans image

An easy recipe that can be made ahead. It travels very well, and should be served at room temperature. It's healthy, too. What more can you ask for?

Provided by PanNan

Categories     Beans

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup chopped fresh parsley
1 tablespoon lemon zest
1/3 cup fresh lemon juice
2 tablespoons chopped fresh sage
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 (15 1/2 ounce) cans cannellini beans, drained and rinsed (or any white bean)
2 garlic cloves, minced

Steps:

  • Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
  • Can be refrigerated up to two days, but serve at room temperature.

TUSCAN WHITE BEANS WITH OLIVE OIL



Tuscan White Beans with Olive Oil image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound dried Great Northern, navy, pea or other white beans
2 quarts chicken stock
1 teaspoon salt
1/3 cup olive oil
2 tablespoons chopped garlic
1/4 cup chopped fresh flatleaf parsley
2 tablespoons chopped fresh thyme
1/2 teaspoon dried red pepper flakes
1/4 cup fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

  • Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in a large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 1 1/2 to 2 hours, or until they are tender. Add 1 teaspoon of salt in the final 15 minutes of cooking. The addition of salt earlier in the cooking process will result in tough beans.
  • Remove the beans with a slotted spoon and transfer to a large mixing bowl. Add all the remaining seasoning and other ingredients to the warm beans in the bowl and toss together. Adjust the salt and add freshly ground pepper to taste. Serve warm or chilled.

WHITE BEANS WITH GARLIC



White Beans With Garlic image

From The Best Recipes in the World by Mark Bittman. "One of the most basic, simple, and delicious bean dishes. These are great on their own but also fantastic as a side dish with grilled meats of any kind. As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isn't essential." Prep time does not include soaking time.

Provided by AB_Fan

Categories     Beans

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb dried white beans, rinsed and picked over or 1 (14 1/2 ounce) can cannellini beans
1 tablespoon minced fresh sage or 1/2 teaspoon dried sage, to taste
salt, to taste
black pepper, to taste
2 teaspoons garlic, minced
2 tablespoons extra virgin olive oil, to taste

Steps:

  • If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.
  • Cook, stirring occasionally, about an hour. Add about 1/2 tsp salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
  • If the mixture is very soupy, raise the heat a bit and cook off the remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.).

TUSCAN BEANS



Tuscan Beans image

Categories     Bean     Garlic     Side     Vegetarian     Winter     Sage     Gourmet     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special Equipment
a 5-quart terra-cotta bean pot or heavy saucepan

Steps:

  • If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
  • Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
  • Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
  • Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
  • Dress beans with oil at the table.

WHITE BEANS WITH SAGE AND OLIVE OIL



White Beans with Sage and Olive Oil image

Categories     Bean     Garlic     Herb     Side     Vegetarian     Legume     Fall     Sage     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

1 pound dried Great Northern beans
6 cups cold water
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh sage
1 large garlic clove, minced
Additional olive oil

Steps:

  • Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
  • Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
  • Using slotted spoon, transfer beans to bowl. Top with more oil.

TUSCAN WHITE BEANS, WITH EXTRA VIRGIN OLIVE OIL AND GARLIC RECIPE



Tuscan White Beans, with Extra Virgin Olive OIl and Garlic Recipe image

Provided by cacelias

Number Of Ingredients 4

1/2 to 3/4 cup extra virgin olive oil
6 garlic cloves, sliced
2 tablespoons fresh rosemary, finely chopped (or thyme or sage)
4- 14.5 ounce cans small white beans, rinsed and drained

Steps:

  • In a large skillet, or Dutch Oven, heat 1/2 cup of the oil and sauté the garlic and rosemary for 1 minute. Add the beans, and simmer the beans for 20 minutes, stirring to prevent sticking. Serve the beans warm, or at room temperature.

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