tuscany cannellini beans
(1 rating)
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White beans might be good for you, but they can taste good too! Serve this with your favorite gilled chicken breast, a small salad, sourdough bread and a nice glass of Pinot Grigio and you'll have yourself a light satisfying dinner.
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(1 rating)
Ingredients For tuscany cannellini beans
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11 ozdried cannellini beans, soaked in cold water at least 12 hours
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3 clovegarlic
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A few sprigtyme
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2 sprigbasil
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3bay leaves
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3 stickcelery, trimmed
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1 mdpotato, peeled and quartered
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4cherry tomatoes
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1/4 cextra virgin olive oil
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1/4 cred wine vinegar
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A few sprigleaf parsley, chopped
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Toasted slicesourdough bread
How To Make tuscany cannellini beans
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1Drain the soaked beans, then wash. Place them in a deep pot and cover with cold water. Throw in the garlic, herb sprigs, bay leaves, celery, potato and tomatoes. Place the beans on the heat and slowly bring to the boil. Cover with a lid and simmer very gently for an hour or until soft and cooked nicely. Skim if necessary, adding more water needed.
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2When the beans are cooked, drain, reserving enough of the cooking water to cover them halfway up when put back in the pot. Remove the garlic, herbs, celery, potato and tomatoes from the beans. Squeeze the garlic cloves out of their skins and pinch the skin off the tomatoes. Put the garlic, tomatoes and potato onto a plate, mash them with a fork and stir back into the beans. Season well with salt and pepper, and pour in extra-virgin olive oil and vinegar. Stir in the parsley and serve on some toasted sourdough bread
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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