Bean Ragout

[Guest guest]

Bean Ragout

 

1 1/2 cups dried white beans, cannellini or marrow

10 cup cold water

3 fresh sage leaves

2 imported bay leaves

2 unpeeled cloves garlic

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

3 tablespoon extra virgin olive oil

2 tablespoon chopped Italian parsley

 

1. Bring beans and 5 cups water to boil in large

saucepan over high heat. Cover and remove from heat.

Let stand 1 hour. Drain and rinse beans.

 

 

2. Place beans, remaining water, sage, bay leaves, and

garlic in same pot. Bring to boil, reduce to barely a

simmer and cook until beans are very tender, about 30

to 50 minutes depending on beans. Add salt and let

stand 10 minutes. Drain well, remove sage, bay leaves,

and garlic and transfer to bowl. Stir in remaining

ingredients and serve with polenta.

 

Serves 4

 

 

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