From tiberius2112@earthlink.net Mon Jul 29 11:00:19 2002 Date: Sun, 28 Jul 2002 12:13:09 +0000 (UTC) From: tiberius Newsgroups: rec.food.recipes Subject: Cannellini With Tomato-Sage Sauce Followup-To: rec.food.cooking, rec.food.recipes Cannellini With Tomato-Sage Sauce Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it. Beans 3 cups (about 21 ounces) dried cannellini (white kidney beans) 3 quarts cold water 5 tablespoons olive oil 4 whole garlic cloves, peeled 1 large bunch fresh sage leaves 16 whole black peppercorns 1 tablespoon salt Sauce 1/4 cup extra-virgin olive oil 12 large fresh sage leaves 8 whole garlic cloves, peeled 2 pounds plum tomatoes, seeded, coarsely chopped For beans: Place beans in large bowl; cover generously with water. Let stand at room temperature overnight. Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.) For sauce: Heat oil in heavy large skillet over medium heat. Add sage and garlic; saute 2 minutes. Add tomatoes and saute until tomatoes soften and begin to release juices, about 8 minutes. Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature. Makes 8 servings. Bon Appetit -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@swcp.com Please allow several days for your submission to appear.