Cannellini Beans with Sauteed Onions and Garlic

 
1 lbs. cannellini beans, sorted, and rinsed
1 bay leaf
1 T. dried thyme
1 t. rubbed sage
water
3 cups onion, diced
1/4 cup olive oil
3 T. garlic, minced
1 t. salt
1/2 t. freshly ground black pepper
1/4 t. crushed red pepper flakes (optional)
 

In a large pot, place the cannellini beans, bay leaf, thyme, and sage, add enough water to cover the beans by two inches, and bring to a boil. Cover, reduce the heat to low, and simmer for 1-1 1/2 hours or until beans are tender. Drain any extra cooking liquid from the beans and save for use in soups or stews. Return the cooked beans to the pot, remove the bay leaf and discard it, and set beans aside. In a non-stick skillet, saute the onion in olive oil for 7 minutes or until lightly browned. Add the garlic and saute an additional 2-3 minutes or until both are tender. Add the sauteed onion mixture and remaining ingredients to the cooked beans, and stir well to combine. Taste and adjust seasonings, if needed. Add a little of the cooking liquid, if desired, for a moister product. Transfer to a large bowl for service.

Serves 6-8

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett