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    Tuscan White Beans

    Source of Recipe

    From "Barefoot Contessa: How Easy is That?" by Ina Garten

    Recipe Introduction

    "In Tuscany, white beans are served instead of rice or mashed potatoes with the main course, but I've also served these creamy beans as a first course on slices of grilled bread and drizzled with olive oil. This dish tastes best when made with dried beans, but they do need to soak overnight. I cook them with fennel, carrots, garlic, and chicken stock plus lots of fresh rosemary and sage. Pecorino added at the end not only flavors the sauce but thickens it as well."

    List of Ingredients

    ◦ 1 pound white cannellini beans
    ◦ ¼ cup good olive oil
    ◦ 4 cups chopped fennel, stalks, fronds, and core removed (2 large)
    ◦ 2 cups chopped carrots (4 carrots)
    ◦ 1 tablespoon minced garlic (3 cloves)
    ◦ 1 cup chicken stock, preferably homemade
    ◦ 1 tablespoon minced fresh sage leaves
    ◦ 1 tablespoon minced fresh rosemary leaves
    ◦ 2 teaspoons kosher salt
    ◦ ½ teaspoon freshly ground black pepper
    ◦ ½ cup freshly grated Pecorino Romano cheese


    The night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.

    The next day, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.

    Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and sauté for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 minute more. Drain the beans and add them to the vegetables. Add the chicken stock, sage, rosemary, salt, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. Stir in the Pecorino, season to taste, and serve hot.

    Serves 6




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