Tuscan White Beans With Extra Virgin Olive Oil And Garlic Food

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 WHITE BEANS WITH OLIVE OIL

Steps:

• Sort the beans to make sure they are free of stones or other debris. Rinse, then cover with cold water, refrigerate, and soak overnight. The next day, drain the beans, place them in a large pot, and cover with the stock. Bring to a boil, then lower the heat and simmer the beans for 1 1/2 to 2 hours, or until they are tender. Add 1 teaspoon of salt in the final 15 minutes of cooking. The addition of salt earlier in the cooking process will result in tough beans.
• Remove the beans with a slotted spoon and transfer to a large mixing bowl. Add all the remaining seasoning and other ingredients to the warm beans in the bowl and toss together. Adjust the salt and add freshly ground pepper to taste. Serve warm or chilled.

TUSCAN WHITE BEANS, WITH EXTRA VIRGIN OLIVE OIL AND GARLIC RECIPE

Steps:

• In a large skillet, or Dutch Oven, heat 1/2 cup of the oil and sauté the garlic and rosemary for 1 minute. Add the beans, and simmer the beans for 20 minutes, stirring to prevent sticking. Serve the beans warm, or at room temperature.

TUSCAN WHITE BEANS WITH SAGE

Steps:

• Saute the onion, garlic, and carrots in the olive oil until the onions are translucent. Add in the sage, cook until aromatic.
• Add the can of tomatoes, heat through.
• Add the white beans, return to a simmer, and simmer as long as you like (the longer, the yummier, honestly!).
• Just before serving, stir in the lemon juice.
• This dish holds up well to slight modifications. I have put in a stalk of celery, diced, with the onions and carrots. I have added a little dried rosemary with the white beans. All quite tasty. For omnivores, this dish is delicious with a few shrimp sauteed in butter and garlic served on top.

WHITE BEANS WITH OLIVE OIL

Steps:

• In a medium saucepan over medium heat, combine all the ingredients except the parsley.
• Gently heat until bubbling.
• Season to taste with salt and freshly ground black pepper.
• Stir in the parsley.

TUSCAN WHITE BEAN AND GARLIC SOUP

Steps:

• Place a medium, heavy soup pot over medium heat.
• Add the butter, olive oil, and shallot.
• Cook, stirring occasionally, until the shallots are softened, about 5 minutes.
• Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer.
• Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl.
• Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Alternatively use a hand blender.
• Pour the blended soup back into the soup pan.
• Puree the remaining soup.
• Once all the soup is blended and back in the soup pan, add the yogurt and the pepper.
• Keep warm, covered, over very low heat.
• FOR THE BREAD:.
• Place a grill pan over medium-high heat.
• Drizzle the slices of ciabatta bread with extra-virgin olive oil.
• Grill the bread until warm and golden grill marks appear, about 3 minutes a side.
• Serve the soup in bowls with the grilled bread alongside.