A rustic Vegan friendly white bean dish that is tasty and able to serve 10 at a PotLuck.
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3 lbs. dried cannellini or white beans, rinsed and sorted
1/2 cup x-tra virgin olive oil
2 tbls. chopped fresh rosemary or 1 teas. dried crushed rosemary1 tbls. chopped fresh sage, or 1 teas. crumbled dried sage
2-3 cloves garlic, minced
3 tbls. minced sun dried tomatoes (packed in oil)
Salt and Pepper
Soak beans in a large bowl and cover with cool water. Let the beans rest overnight, then drain and rinse the beans thoroughly under cool water.
Place beans in a large saucepan and cover the beans with the water level being 2″ above the beans. Bring the saucepan to a boil, then reduce the heat to simmer and cook the beans for 40-50 minutes, until the beans are tender. Drain the cooked beans, place in a large bowl and place in the fridge until ready to use. As an alternate buy canned cannellini or white beans and rinse, set aside….no cooking needed (the dried bean method is tastier though).
Heat oil on medium heat using a large skillet. Saute rosemary, sage, garlic and sun-dried tomatoes for 1 minute. Add beans. Season with salt and pepper. Stir to coat the beans with the oil and spices and bring to a warm temperrature. Serve.
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