TUSCAN BEANS - {FAGIOLI ALLA TOSCANA} RECIPE

Tuscan Beans - {Fagioli Alla Toscana} Recipe image

Provided by á-170456

Number Of Ingredients 14

1 cup dry cannellini beans
1 celery stalk
1 medium carrot peeled, and split lengthwise
1 bay leaf
1 medium white onion peeled, halved
2 whole cloves
3 tablespoons extra-virgin olive oil
3 garlic cloves finely minced
3/4 cup Pecorino Romano cheese
1 teaspoon finely-chopped fresh rosemary
1 teaspoon finely-chopped fresh thyme
1 teaspoon finely-chopped fresh sage
Salt to taste
Freshly-ground black pepper to taste

Steps:

Cover beans with water and soak overnight. Next day, drain beans, then place in a large saucepan with cold, lightly salted water to cover. Add celery, carrot, bay leaf and onion halves stuck with cloves. Bring to a boil, then simmer until beans are tender, about 30 to 40 minutes. Discard vegetables and let beans cool in their cooking liquid. In a sauté pan over medium heat, gently heat olive oil, add garlic and half the herbs and sauté for 2 to 3 minutes, being careful not to brown garlic. With a slotted spoon, add beans and cook for 2 minutes, stirring constantly. Add about 1 1/2 cups of their cooking liquid. Stir in 1/2 of Pecorino Romano cheese and remaining herbs. Boil briskly for about 10 minutes until liquid reduces slightly to form a "sauce." If beans are tender before sauce thickens, remove them with a slotted spoon and continue boiling down liquid, then pour over beans. Add salt and pepper, if needed, to taste and transfer to a serving platter. Sprinkle with remaining cheese. This recipe yields 6 servings.