- Special Pricing
- Active Time 20m
- Total Time 12h 50m
Makes 4 servings
- 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
- Salt and freshly ground black pepper, to taste
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 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.
nutrition information per serving
341 calories; 16g total fat; 20mg cholesterol; 253mg sodium; 34g carbohydrates; 13g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .