Cannellini Beans with Garlic and Sage
Post date
Wednesday, December 16, 2009 - 21:14
Source of Recipe
Bon Appétit | October 2009
Serves/Makes/Yields
about 6 cups
Recipe Description
If you're making the beans to use for the soup or the sausages, be sure to save the cooking liquid.
Ingredients
1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
2 tablespoons olive oil
1 large head of garlic, unpeeled, top
1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 teaspoon whole black peppercorns
1 teaspoon coarse kosher salt
Extra-virgin olive oil (for drizzling)
Preparation
- 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.
Nutrition Information
Per serving (1/2 cup): 163.8 kcal calories, 32.4 % calories from fat, 5.9 g fat, 0.8 g saturated fat, 0 mg cholesterol, 20.6 g carbohydrates, 6.7 g dietary fiber, 0.3 g total sugars, 14.0 g net carbohydrates, 7.8 g protein Nutritional analysis provided by Bon Appétit
Type of Meal