Daily Archives: August 23, 2011

Cannellini Beans with Sage and Garlic

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!