Tuscan White Beans With Sage Recipes

TUSCAN WHITE BEANS WITH FRESH SAGE

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 WITH SAGE

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

TUSCAN WHITE BEANS

Steps:

• Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

TUSCAN WHITE BEAN AND SAUSAGE SOUP

Steps:

• Heat the oil in a stock pot and cook the ground sausage until no longer pink. Add the onions and garlic and cook for another 5 minutes until softened. Add the carrots, celery and potatoes and cook for another 5 minutes. Add the tomatoes and cook for an additional 3-5 minutes. Add all remaining ingredients except for the kale and bring to a boil. Reduce the heat, cover and simmer on low for an hour or until the beans are tender.
• Add the chopped kale and simmer for another 5-10 minutes until the kale is tender. Add more salt and pepper to taste.*This soup tastes even better the next day.

TUSCAN BEAN SALAD WITH SAGE

Steps:

• Combine all ingredients in a large bowl. Serve at room temperature.
• DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
• Drain soaked beans.
• Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
• Add salt and pepper.
• Cook 30 minutes more or until tender but not mushy.
• Drain. Place in a large bowl and cool.
• When cool, stir in the remaining ingredients.
• Serve at room temperature.
• TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.

TUSCAN PORK CHOPS WITH WHITE BEANS AND CRISPY SAGE

Steps:

• Pre-heat oven to 200°C/400°F/Gas 6.
• Add three tablespoons olive oil to a cast iron skillet set over medium-low heat. Add the dried sage leaves to the skillet in a single layer. Season with some salt and sauté, turning once, until the leaves are golden brown, approximately 2-3 minutes.
• Remove from heat and carefully transfer the sage leaves from the skillet with a slotted spatula and transfer to a plate lined with paper towels. Set aside.
• Add the remaining olive oil to the skillet and adjust the heat to medium. Add the pork chops to the skillet and sprinkle with the garlic powder. Season with salt and black pepper, to taste, and cook for 3-4 minutes per side, or until the chops are nicely browned. Transfer the chops to a plate and set aside.
• Add the chicken broth to the skillet and gently scrape up any brown bits with a plastic spatula. Remove from heat and add the beans and Italian seasoning. Stir to combine.
• Return the pork chops and the juices that collected on the plate to the skillet before placing in the center of the preheated oven. Roast for 10-15 minutes, or until an instant read thermometer reads 60°C/140°F. Remove from oven and allow the pork to rest for 5 minutes.
• Serve the pork chops and white beans immediately topped with the crispy sage leaves. Enjoy!

WHITE BEANS WITH SAGE AND 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.

ITALIAN WHITE BEAN TURKEY SOUP WITH SAGE

Steps:

• Heat olive oil in a saucepan. Add garlic and saute over low heat until garlic turns golden. Add sage and saute a few seconds, then add pureed beans and broth. Bring to a simmer and add turkey; simmer a few minutes to heat turkey through. Add lemon juice, off heat and season to taste with salt and pepper.