This is pretty much an "un-recipe" since it's not exact in the way a "real" recipe is but if you've ever soaked beans for another recipe in the past, this will seem familiar to you.
It basically goes like this (feel free to improvise): soak a one-pound bag of cannellini beans in water overnight (should be enough water to cover beans by at least double their mass since it will get soaked up as the beans absorb the water). The next morning, drain any excess water from the beans and rinse them thoroughly. Set aside until ready to cook.
In a large, heavy-bottomed pan, saute the following ingredients in 1/4 cup of extra virgin olive oil: one medium onion (or two shallots), chopped; three or four cloves or garlic, chopped; a bundle of sage and one large poblano chile pepper (the chile pepper is optional). After the onion, garlic, sage and chile pepper have become soft (approximately 5 minutes at medium heat), add beans along with 6 cups of vegetable or chicken stock and cook over medium heat until beans are soft and have absorbed all the stock. If stock cooks off completely before beans are soft, you will have to add more stock or water until beans are fully cooked. Once the beans are cooked through, remove the sage and serve it either as a soup (if there is enough liquid left) or you can serve it as a vegetable side dish. Another option is to puree the mixture into a thick soup. No matter how you serve it, you have rich, flavorful, protein-rich dish you will want to enjoy again and again.
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