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Tender Tales of Cannellini Beans

(post, Cristin Couzens)


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Words you don’t want to hear from your taster after working eleven hours on a meal: “That’s going to be awesome.  Tomorrow.”  The meal was Cannellini beans with tomatoes, garlic, and sage.  The taster was my husband.

I ‘d been frustrated by cooking beans before.  Tongue of Fire beans, freshly harvested.  Peak tenderness was not achieved.  So this time I did my research.  I rinsed them, soaked them for eight hours, slow simmered them with a carrot, onions and garlic for another two.  Then simmered them some more with tomatoes, sausage, and more garlic.

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