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Tuscan Beans

Source: Good To Eat
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Active Time:  20 Minutes
Total Time:  12 Hours 50 Minutes
  Makes 4 servings
RECIPE INGREDIENTS
1 cup dried cannellini beans
1 stalk celery
1 carrot, peeled and split lengthwise
1 bay leaf
1 medium white onion, peeled and halved
2 whole cloves
3 tablespoons olive oil
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh rosemary, or 1/2 teaspoon dried
1 teaspoon finely chopped fressh thyme, or 1/2 teaspoon dried
1 teaspoon finely chopped fresh sage, or 1/2 teaspoon dried
3/4 cup grated Pecorino romano cheese
Salt and freshly ground black pepper to taste
DIRECTIONS
In a bowl, cover the beans with cold water and soak overnight.


The next day, drain the beans and put them into a pot with fresh water that covers the beans by 4 inches. Lightly salt the water, add the celery, carrot, bay leaf, and onion halves stuck with the 2 whole cloves. Over high heat, bring to a boil, lower the heat and simmer until the beans are tender, 30 to 40 minutes. Discard the vegetables and let the beans cool in their cooking liquid.


In a medium saute pan over medium heat, gently heat the olive oil. Add the garlic and half the herbs and saute for 2 to 3 minutes, being careful not to brown the garlic. With a slotted spoon, add the beans to the pan, turning them in the oil for 2 minutes. Then add about 1 1/2 cups of their cooking liquid. Stir in half of the Pecorino Romano cheese and the remaining herbs. Boil briskly, about 10 minutes, until the bean liquid reduces slightly to form a "sauce." If the beans are tender before the sauce thickens, remove them with a slotted spoon and continue boiling down the liquid, then pour over the beans. Add the salt and pepper, if needed, and transfer the beans to a serving platter. Sprinkle the remaining cheese over the beans.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings
Calories: 341
Fat. Total: 16g
Fiber: 13g
Carbohydrates, Total: 34g
Sodium: 253mg
% Cal. from Fat: 42%
Cholesterol: 20mg
Protein: 18g
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