Recipe by Sharon123
The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.
Top Review by Elmotoo
This is a wonderful dish. I chose it because i have lots of sage & thyme growing. I served wild rice alongside & a romaine salad w/homemade ranch dressing. dh especially loved it! Made for veggie swap 10/12.
- 2 cups dried cannellini beans, sorted and soaked overnight (about 12 oz.or use great northern beans)
- 6 cups water
- 1 bay leaf
- 2 fresh thyme sprigs (or winter savory sprigs)
- 10 fresh sage leaves
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, cut into 1/2-inch pieces
- freshly ground black pepper
- 4 cloves garlic, finely chopped
- 1⁄3 cup dry white wine
- 1⁄2 tablespoon Italian parsley, chopped
Directions See How It's Made
- Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
- Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
- While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
- Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
- Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
- Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.