Note by Phyllis Brown: As promised, the recipe for cannellini beans. Quite good with the Olive Bread I made yesterday! When I was guest chef at school last year I made both these recipes for Italian Day. The bread I made the night before – a bit hard to do in 1 1/2 hours! I used canned cannellini beans – not quite the same, but in a pinch . . . I also made sausages and grapes – which perhaps should be my next post – what do you think? It was a fun class! The year before we made Greek food!
Cannellini Beans with Sage and Garlic
- 1 pound dried cannellini beans
- water
- olive oil
- salt
- black pepper
- 3 cloves garlic, finely chopped
- handful of dried sage
In a large pan rinse cannellini beans thoroughly. Add water to cover beans by about three inches. Bring to a boil then turn heat to medium. Stir occasionally, watching beans carefully. You may need to add a little water now and then to keep at the suggested level. After an hour add a good drizzle of olive oil and a good pinch of salt. Continue cooking until beans have softened and the soup becomes thick – approximately 2 1/2 to 3 hours. Taste and add more salt if necessary. Add black pepper, garlic and sage. Cook an additional 30 minutes. Add a drizzle of olive oil before serving. Enjoy!
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