Cannellini Beans With Sauteed Onions And Garlic

[Guest guest]

These are my favorite type bean.

 

Cannellini Beans With Sauteed Onions And Garlic

 

1 pound cannellini beans, sorted, rinsed

1 bay leaf

1 tablespoon dried thyme

1 teaspoon rubbed sage

water as needed

3 cups diced onion

1/4 cup olive oil

3 tablespoons minced garlic

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, optional

 

In a large pot, place the cannellini beans, bay leaf,

thyme, and sage, add enough water to cover the beans

by two inches, and bring to a boil. Cover, reduce the

heat to low, and simmer for 1 to 1 1/2 hours or until

beans are tender.

Drain any extra cooking liquid from the beans and save

for use in soups or stews. Return the cooked beans to

the pot, remove the bay leaf and discard it, and set

beans aside.

In a non-stick skillet, saute the onion in olive oil

for 7 minutes or until lightly browned. Add the garlic

and saute an additional 2 to 3 minutes or until both

are tender.

Add the sauteed onion mixture and remaining

ingredients to the cooked beans, and stir well to

combine. Taste and adjust seasonings, if needed. Add a

little of the cooking liquid, if desired, for a

moister product. Transfer to a large bowl for service.

Yields 6 to 8 servings.

 

 

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