Canellini Beans with Sauteed Onion and Garlic

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Canellini Beans with Sauteed Onion and Garlic

Source: www.veganchef.com

 

1 lbs. cannellini beans, sorted, and rinsed

1 bay leaf

1 T. dried thyme

1 t. rubbed sage

water

3 cups onion, diced

1/4 cup olive oil

3 T. garlic, minced

1 t. salt

1/2 t. freshly ground black pepper (optional)

1/4 t. 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 1-1 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 2-3 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.

 

Serves 6-8