Italian Veg - Basic Cannellini Beans

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These are used in some of his recipes, I'll be posting a couple-

 

 

* Exported from MasterCook *

 

Basic Cannellini Beans

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried cannellini beans (2 1/2 cups)

3 large garlic cloves

2 bay leaves

salt

 

Large white kidney beans--called cannellini in Italy and incresiingly in this

country--are especially popular in Tuscany. Their creaminess makes them an

excellent choice for main courses, side dishes, and salads. Great Northern or

navy beans, which are smaller, may be substituted.

 

Pick through the beans to remove any stones or shriveled beans. Place the beans

in a large bowl and add enough cold water to cover by several inches. Soak for

at least 8 hours or overnight. Or bring the cleaned beans and water to cover to

a boil in a large saucepan. Reduce the heat to low and simmer for 2 minutes,

turn off the heat, cover and set aside for 1 hour.

 

Drain the beans and place them in a large saucepan with enough cold water to

cover by several inches. Add the garlic and bay leaves and bring to a boil.

Reduce the heat to low and simmer gently for 30 minutes.

 

Add salt to taste (at least 1 or 2 teaspoons) and continue cooking until the

beans are still a little firm, tender but not falling apart, 5 to 30 minutes

more, depending on the freshness of the beans and how long they were soaked.

Turn off the heat and allow the beans to cool in their cooking liquid. (The

cooled beans and cooking liquid may be poured into a large airtight container

and refrigerated for up to 3 days. Or divide the cooled beans ans cooking

liquid among several smaller airtight containers and freeze for several months.

Thaw before using.)

 

Drain the beans, discarding the bay leaves and garlic, and use in recipes or

season as desired.

 

Yield:

" 7 1/2 cups "

 

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Per Serving (excluding unknown items): 14 Calories; trace Fat (1.8% calories

from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 1/2 Vegetable.

 

 

Nutr. Assoc. : 0 0 0 0