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Categories:
white beans water fresh sage extra-virgin olive oil red onion garlic tomato paste water salt freshly ground black pepper red pepper extra-virgin olive oil fresh rosemary
Viewed: 83 - Published at: 2 years agoIngredients
- 1 pound small white beans (cannellini or Great Northern beans)
- 8 cups water
- 2 tablespoons each: fresh sage, rosemary, thyme, basil and parsley; or 2 teaspoons each in dried form
- 1/4 cup extra virgin olive oil
- 1 large red onion, cut in round slices, then across in half moons
- 6 cloves garlic, slivered
- 1/4 cup tomato paste
- 2 cups water
- Fine sea salt
- Freshly ground black pepper
- Red pepper flakes
- Extra virgin olive oil
- Fresh rosemary, optional
Method
- Rinse the beans in a colander and transfer to a large, nonreactive bowl.
- Cover by 2 inches of water and let soak overnight, uncovered, in a cool place.
- Drain the beans and transfer to a 6 to 8 quart heavy pot.
- Add the 8 cups of water and the herbs.
- Cook uncovered at a gentle boil for about 60 minutes, or until beans are tender.
- Remove from the heat and allow to cool slightly, for about 10 minutes.
- Remove 1 1/2 cups of beans and reserve.
- Puree the remaining beans and all liquid in a food processor.
- In the same pot, heat the olive oil and add the onion and garlic.
- Saute until soft.
- Stir in the tomato paste and water, stirring to combine.
- Add the reserved bean puree.
- Season with salt and pepper, and cook for about 10 minutes, until heated through.
- Stir in the reserved whole beans, and heat.
- Season again with salt, black pepper, crushed red pepper, olive oil and the optional rosemary.
- Serve with croutons and a cruet of olive oil.
