V-JOY - tuscan beans

[Guest guest]

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 6.0 " date= " December 09, 2000 " >

<Summ>

<Nam>

Classic Tuscan Beans

</Nam></Summ>

<RcpE name= " Classic Tuscan Beans " author= " Rombauer & apos;s Joy of Cooking " >

<RTxt>

<![CDATA[

* Exported from MasterCook *

 

Classic Tuscan Beans

 

Recipe By :Rombauer's Joy of Cooking

Serving Size : 0 Preparation Time :0:00

Categories : Beans

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried cannellini beans

or dried pinto beans

or dried cranberry beans

12 whole fresh sage leaves

3 cloves garlic -- halved

1 tablespoon extra-virgin olive oil

salt and ground black pepper

1 teaspoon extra-virgin olive oil -- preferably tuscan

 

Pick over and rinse the beans. Soak: Drain.

 

Combine beans in a large pot with sage, garlic, and the first measure of

olive oil.

 

Add water to cover by 3 inches. Bring to a simmer, partially cover, and

simmer gently until tender, about 1 hour. Drain. Season to taste with

Salt and ground black pepper. Serve hot, warm, or at room temperature,

seasoning each portion with some more oil.

 

Source:

" All About Vegetarian Cooking: Beans (p.85) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1688 Calories; 22g Fat (11.4%

calories from fat); 107g Protein; 277g Carbohydrate; 69g Dietary Fiber;

0mg Cholesterol; 74mg Sodium. Exchanges: 18 Grain(Starch); 7 Lean Meat;

1/2 Vegetable; 3 1/2 Fat.

 

NOTES : Tuscans love beans so much that the rest of Italy calls them

mangia fagioli, “the bean eaters.” Tradition and goodness come

together in this simplest of cooking methods—simmering dried beans

seasoned with fresh sage, garlic, and olive oil. Dried cannellini

beans are a first choice for their sweet, creamy character. More

readily available pinto or cranberry beans come close. Serve hot

or at room temperature, drizzling a thread of olive oil over the

beans at the table.

 

Nutr. Assoc. : 1419 0 0 92 0 0 2130706543 0

 

]]>

</RTxt>

<Serv qty= " 0 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Beans

</CatT>

</CatS>

<IngR name= " dried cannellini beans " unit= " pound " qty= " 1 " >

<INtI>

1419

</INtI>

</IngR>

<IngR name= " or dried pinto beans " code= " T " ></IngR>

<IngR name= " or dried cranberry beans " code= " T " ></IngR>

<IngR name= " fresh sage leaves " unit= " whole " qty= " 12 " >

<INtI>

92

</INtI>

</IngR>

<IngR name= " garlic " unit= " cloves " qty= " 3 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " salt and ground black pepper " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " extra-virgin olive oil " unit= " teaspoon " qty= " 1 " >

<IPrp>

preferably tuscan

</IPrp>

</IngR>

<DirS>

<DirT>

Pick over and rinse the beans. Soak: Drain.

</DirT>

<DirT>

Combine beans in a large pot with sage, garlic, and the first measure of olive

oil.

</DirT>

<DirT>

Add water to cover by 3 inches. Bring to a simmer, partially cover, and simmer

gently until tender, about 1 hour. Drain. Season to taste with Salt and

ground black pepper. Serve hot, warm, or at room temperature, seasoning each

portion with some more oil.

</DirT>

</DirS>

<Srce>

All About Vegetarian Cooking: Beans (p.85)

</Srce>

<Note>

Tuscans love beans so much that the rest of Italy calls them mangia fagioli,

“the bean eaters.” Tradition and goodness come together in this simplest of

cooking methods—simmering dried beans seasoned with fresh sage, garlic, and

olive oil. Dried cannellini beans are a first choice for their sweet, creamy

character. More readily available pinto or cranberry beans come close. Serve hot

or at room temperature, drizzling a thread of olive oil over the beans at the

table.

</Note>

</RcpE></mx2>