Dana Treat – Treat Yourself

Two Dishes out of One

Posted October 13, 2008

White Beans with Tomatoes and Sage
Dana Treat Original
Serves 6 (with enough for soup, see recipe below)

When I made this, I used 1 1/2 pounds of beans to serve 8 and I had a tremendous amount left over. This recipe is a little more modest.

1 lb. dried white beans, such as cannelini
Olive oil

3 garlic cloves, minced

1 28 oz. can Italian whole tomatoes, with added puree

3 tbsp. chopped fresh sage

Salt and freshly ground black pepper

Put the beans a large pot and cover with cold water by at least two inches. Allow to soak overnight.

Drain the beans and rinse them well with cold water. Refill the pot with the beans and enough water to cover by at least two inches. Bring to a boil, then reduce the heat slightly, cover, and cook until tender. Depending on the freshness of your beans, this can take 30-60 minutes. Reserve 1 cup of the cooking liquid and drain the beans.

In a large skillet, heat enough olive oil to lightly cover the bottom of the pan. Add the garlic and saute until starting to brown. Add the beans and the tomatoes, breaking up the tomatoes with your hands as you add them. Be sure to add all the puree in the can. Add enough cooking liquid to get a thick stew consistency (you can always add more if it seems to dry). Sprinkle with a healthy pinch of salt and a few grinds of pepper, and the sage and cook, uncovered, until thick, about 20 minutes.

Place leftovers in a covered container and refrigerate overnight.

White Bean Soup
Serves 2

You can blend part of this soup or all of it to get a thicker consistency. I had planned to do so and then found out my immersion blender was broken.

1 small yellow onion, finely chopped
1 medium carrot, finely chopped

1 stalk celery, finely chopped

Olive oil

Leftover White Beans with Tomatoes and Sage

1-2 cups vegetable broth

Salt and freshly ground black pepper

In a small soup pot, heat just enough oil to cover the bottom of the pot over medium heat. Add the onion, carrots, and celery and saute, stirring occasionally, until soft and the onion starts to brown, about 10 minutes. Add the beans and broth, turn up the heat and bring to a boil. Reduce the heat and allow to simmer for 10 minutes, until thickened slightly.


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