My wife, Carol, a former food editor and cookbook author, is one of the best home cooks I’ve ever known (lucky me!).
Of all the dishes she’s developed and served to guests in our home, Tuscan Beans is the single most requested recipe she has ever received.
As many of us are hunkered down in our homes under coronavirus quarantine and looking for recipes to make for our families…. THIS IS THE ONE THAT YOU WILL LOVE MOST AND MAKE EVERY WEEK WITH BEANS YOU HAVE ALREADY STOCKED IN YOUR HOME.
In normal times, I enjoy Carol’s Tuscan Beans as leftovers for lunch. And I’m doing that in quarantine, too.
Carol’s Most Requested Recipe Ever – Tuscan Beans
Carol says:
When it comes to cooking, simple wins every time.
Not too many ingredients, not too many pots, not too many hours in the kitchen.
In fact, many of my all-time-favorite dishes can be put together in a short period of time. And it turns out these become the most requested recipes by guests at my table.
In my single most requested recipe, Tuscan Beans, the rich flavor comes from the combination of fresh sage, fruity olive oil and garlic in the cooking water.
Many people pre-soak beans, but I have great success without soaking them. And because I don’t pre-soak the beans, they are able to soak up the flavorful cooking liquid in the pot.
My beans require about 90 minutes of cooking time, start to finish, and when they’re done, they are rich with flavor and soft to the bite. Just they way they’re meant to be.
Serve with meat, fish or poultry. They’re also a great dish for vegetarians. Be sure to keep the recipe close at hand. Your friends are going to demand it!
Tuscan Beans
I use cannellini beans for this dish, but you can also use Navy or Great Northern, beans. None of these beans needs pre-soaking.
The olive oil you choose is critical for taste, so be sure to use an excellent quality, flavor-rich oil.
As well, when you purchase fresh sage, always smell it to make sure it’s fragrant.
Some cooks caution not to add salt too early in the cooking of beans, which supposedly prevents them from getting tender, but I’ve never experienced this.
If time permits, make this dish early in the day and let the pot sit out until dinnertime. (I turn the burner off and let the pot sit on the stove all day, stirring a few times to keep the beans moist.) Reheat for a few minutes before serving (add a little water if necessary), stirring often and watching so beans don’t burn.
2 cups dried white beans (Great Northern, Navy or Cannellini), picked over and rinsed
7 cups cold water
4 or 5 cloves garlic, peeled
2 tbsp extra-virgin olive oil
6 to 8 fresh sage leaves (or more to taste)
2 tsp kosher salt (I prefer Morton Kosher Salt)
Freshly ground pepper
In a medium-size saucepan, combine beans and water. Bring to boil, reduce heat and when beans start to simmer, add garlic, oil, sage leaves and salt. Continue cooking, uncovered, until beans are tender and most of liquid has evaporated, about 90 minutes, stirring periodically.
Beans should be gently simmering the entire time; if liquid dries out before beans are finished cooking, add a little more water as required.
Spoon into serving bowl and season with freshly ground pepper to taste.
Makes 6 to 8 servings.
Comments