Tuscan White Beans
In honor of my husband’s vegetarian diet, I bought Mark Bittman’s award winning book How to Cook Everything Vegetarian. [1] I must admit that I have tried a few other recipes in the book but have not featured them because they simply came out wrong. Perhaps my kid and I need more practice? This recipe was simple enough and my kid had fun making it. I underestimated how strong the taste of sage would be – so one bite is really all my kid was willing to take but I was super proud of him for trying it.
Prep Time: 10 mins Cooking Time: 1 to 2 hours Ingredients: Place beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the sage and turn the heat down so the beans bubble steadily but not violently. Cover loosely. Cook, stirring occasionally, until the beans begin to soften; add a good sprinkling of salt and pepper. Continue to cook until the beans are very tender: add water if tech beans dry out. Drain the cooking liquid if necessary, then add the garlic. Taste and adjust the seasoning. Stir in the olive oil and serve warm or room temperature.
1 pound dried white beans (washed and picked over)
20 fresh sage leaves
salt and pepper
2 teaspoons minced garlic
1 tablespoon olive oil
- Washing beans.
- Ready for cooking.
- Picking sage.
- Tuscan white beans.
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[1] In honor of my husband’s vegetarian diet, I bought Mark Bittman’s award winning book How to Cook Everything Vegetarian.: http://images.cookingwithmykid.com/2010/04/tuscan-white-beans.jpg
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