RECIPE: Cannellini Stew

February 3, 2024 by plantook 1 Comment

INGREDIENTS

• 1 lb bag of dried cannellini beans
• a small handful of sage
• ½ whole garlic bulb
• 1 Parmigiano Reggiano cheese rind with some cheese still attached
• ⅓ cup of olive oil
• 4 cloves garlic, minced
• ¼ cup white wine
• ⅓ cup of the bean broth
• 6 sage leaves, chopped fine
• 1 28 oz whole San Marzano tomatoes, drained of all liquid and crushed by hand
• salt and pepper to taste
• olive oil drizzle

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METHOD

1. Soak the beans overnight.
2. Drain the beans in the morning then refill the pot with cold water covering the beans.
3. Infuse the water with your aromatics of sage, garlic and 1 cheese rind.
4. Bring the beans to a boil, then cover and reduce to a low simmer.
5. Continue until the beans have a creamy soft inside with a slight bite on the outside, 1-2h.
6. Remove the aromatics and save the cooked beans and liquid.
7. Sautee the garlic and chopped sage in olive oil until golden.
8. Add the wine and let it evaporate.
9. Scoop in the beans, along with the flavored broth.
10. Squeeze in the drained tomatoes.
11. Season with salt and pepper.
12. Toss in 3 whole sage leaves and let it simmer until the sauce thickens to a stew consistency.
13. When finished drizzle with olive oil.
14. Serve as a side or on toasty bread.
15. Buon appetito!

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RECIPES

• Cannellini Beans from Scratch is Well Worth The Effort
• Creamy Italian White Bean Skillet Meal (25 Minutes!)
• Creamy Skillet White Beans with Parmesan
• FAGIOLI ALL’UCCELLETTO – BEANS IN TOMATO SAUCE
• Stewed Cannellini Beans with Tomatoes and Guanciale
• Tuscan Bean Stew