Tuscan Beans Food

TUSCAN BEANS

Steps:

• Heat a pan on the stove on medium heat. Once hot, add a tablespoon of olive oil. Add onion and sage, and saute until just softened and translucent.
• Add cannelloni beans and half the can liquid, then add half a can of water. Add remaining olive oil, along with pepper. Mince garlic and add.
• Bring to a simmer and let it cook down for about 45 minutes until the sauce thickens.
• Before serving, fish out sage leaves. Add salt or pepper, as needed. Drizzle a bit of extra olive oil over beans just before serving.

TUSCAN BEANS

Steps:

• In a large pot add the beans, garlic, rosemary, sage leaves, salt, and 4 tablespoons olive oil. Fill up the pot with enough water to cover the beans. Cover the pot with a lid and cook for approximately 2 hours. Drain. Let cool and serve with a drizzle of olive oil.

TUSCAN BEANS

Steps:

• If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
• Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
• Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan. Remove from heat and cool beans, covered, 15 minutes. Stir in sea salt.
• Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
• Dress beans with oil at the table.

TUSCAN BEANS AND TOMATOES

Steps:

• In a large saucepan combine beans, undrained tomatoes, vinegar, rosemary, and red pepper; heat to boiling.
• If desired, sprinkle with black pepper and/or garnish with rosemary.
• Serve with a slotted spoon.

TUSCAN WHITE BEANS

Steps:

• Combine all ingredients in a large bowl and let rest at room temperature for 30 minutes.
• Can be refrigerated up to two days, but serve at room temperature.

TUSCAN BEANS IN SUMMERY TOMATO RAGù

Steps:

• Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain.
• Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.
• Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.
• Preheat oven to 450°F with rack in middle.
• Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.
• Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
• What to drink:
• Avignonesi Rosso di Toscana '05

TUSCAN WHITE BEANS RECIPE BY TASTY

Steps:

• In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
• Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
• Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
• Garnish with fresh basil and serve.
• Enjoy!

CHEF JOHN'S TUSCAN BEAN SOUP

Steps:

• Heat olive oil over medium-high heat in a large pot. Add butter; allow butter to melt. Add onion, celery, and carrot and cook and stir until onion begins to turn translucent and golden, about 7 minutes. Stir in garlic; cook 1 more minute. Add beans and broth. Season with salt, pepper, rosemary, thyme, and cayenne pepper. Set heat to medium high and bring to a simmer. Reduce heat to low and let simmer until vegetables are tender, about 30 minutes.
• Place bread cubes in a saute pan. Drizzle with olive oil; season with a pinch of salt and pepper. Toast bread cubes over medium heat until golden brown and crunchy, tossing occasionally, about 10 minutes. Sprinkle grated cheese over the bread cubes and continue to brown cubes about 2 more minutes.
• Puree soup with an immersion blender until it is very smooth. Whisk in creme fraiche. Stir in lemon juice. Serve topped with browned bread cubes and chopped parsley.