Vermont Localvore Recipes

SEARCH RECIPES

Keyword

Exact phrase

All words (AND)

Any word (OR)

CATEGORIES

	Appetizer
	Beverages
	Grains
	Cheeses and Dairy
	Salads
	Vegetables
	Poultry
	Meats
	Seafood
	Wild Edibles
	Fruits
	Desserts
	Breads
	Holiday Foods
	Canning/Preserving

SUBSCRIBE RECIPES

Email Address

Subscribe

Unsubscribe

RECIPE

Warm Cannellini Beans with Sage

How local is this dish?	Local with Marco Polo exceptions
Which season is this recipe best for considering availability of ingredients?	All Seasons

Category	Grains
Comments on Ingredients Availability, Sources, Tips on Keeping the Recipe Local	If cannellini beans aren't available, the recipe says you can use Great Northern Beans instead. I've used yellow-eyed beans as a substitute.

Add To Favorites	Post Comments
Email Recipe To A Friend	Print This Recipe

Ingredients :

2 cups dried beans, soaked overnight

6 cups water

1 bay leaf

2 thyme sprigs (or dried thyme)

10 fresh sage leaves (or dried)

2 Tblsp olive oil

1 medium-sized onion, cut into 1/2" pieces

Salt and Pepper

3 garlic cloves, finely chopped

1/3 cup white wine (can skip)

1/2 Tblsp chopped parsley

How to Prepare :

Drain and rinse the soaked beans. Pour into large saucepan with the water, bay leaf, thyme and 2 sage leaves. Bring to boil, then reduce to a simmer. Leave uncovered and simmer until tender (35 to 40 minutes).� Remove the herbs and bay leaves; leave beans in broth.

While beans are cooking, chop remaining sage. Heat the oil in a large skillet, add the onion, 1/2 tsp salt and few pinches of pepper. Saute over medium heat until the onion releases its juices. Add the garlic and sage and saute for 10 minutes. Then add the wind and cook for a minute or two until the pan is dry.�

Add the beans and broth to onions with 1/2 tsp salt and a few more pinches of pepper. Lower heat and cook for 20 minutes, add water as needed to keep the bean saucy. Add parsley just prior to serving.�

Rate This Recipe (1)

Added on

07, Dec 2006

Localvore News

There are a few flaws with this recipe portal that I am trying to work out...namely there are problems with posting comments and sending e-mails. So, if you send an email using the contact us tab, I will not receive the email. Please send e-mails directly to me at robinm@reseng.com. Thanks for all of the great recipe contributions! Robin McDermott To go to the home of the MRV Localvore Project, go to: www.eatlocalvermont.org