Recipe: Beans: Tuscan White Beans

Courtesy of Culinary Thymes magazine

Slow cooking is the secret to these delicious, creamy beans.
12 oz. dried cannellini or navy beans, soaked overnight
˝ onion, finely chopped
2 small carrots, finely chopped
4 garlic cloves, gently bruised
4 Tblsp olive oil
5 sage leaves
1 sprig rosemary
1 bay leaf
6 cups chicken stock
salt and freshly ground black pepper

Sauté onion, carrot and garlic in the olive oil. Add the drained beans, sage, rosemary and bay leaf.

Add the chicken stock and bring to a boil. Reduce to the lowest possible simmer and cook the beans for 2 ˝ to 3 hours (depending on the size and age of the beans) or until they are meltingly tender. Be careful to keep the beans covered with liquid during the entire cooking time, adding water if necessary.

At the end of cooking time, season to taste with salt and pepper.

Wine Skinny Tip: If you have some Parmigiano-Reggiano on hand, toss the rind into your bean pot for added depth and flavor.

(Wine Skinny Cooks, october 2000)