NapaStyle Fagioli all'Uccelletto - Vegan 5 pts xp

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NapaStyle Fagioli all'Uccelletto - Vegan 5 pts

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Precooked Beans:

1 1/2 cups dried cannellini beans -- or other largewhite beans

1/2 onion

1 celery rib -- quartered

1 carrot -- quartered

1 clove garlic -- peeled and lightly crushed

1 bay leaf

Sea salt -- preferably gray salt

3/4 cup tomato puree

2 cloves garlic -- peeled and lightly crushed

3 fresh sage leaves

4 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper -- preferably

gray salt

 

 

Precook the beans: Place the beans in a saucepan and add cold water to cover by

2 inches. Bring to a boil, cover, and remove from the heat. Let stand for 1

hour, then drain.

 

Return the beans to the saucepan along with the onion, celery, carrot, garlic,

and bay leaf. Add water to cover by 2 inches. Slowly bring to a simmer over

moderately low heat. (If you heat them too fast, the skins may break.) Adjust

the heat to maintain a bare simmer and cook, uncovered, until the beans are

almost tender, 20 minutes or longer, depending on the age of the beans. Add salt

to taste and continue cooking until the beans are tender but not mushy. Remove

from the heat and let cool in the liquid. (You can prepare the beans to this

point 1 to 2 days ahead; cover and refrigerate.)

 

Preheat the oven to 400ºF. Drain the beans and discard the vegetables but

reserve the liquid. In a casserole that can go from the stove top to the oven,

combine the beans, 1 1/2 cups of the bean liquid, the tomato puree, garlic,

sage, and 3 tablespoons of the olive oil. Season with salt and pepper. Bring to

a simmer on top of the stove, then transfer to the oven and bake, uncovered, at

a gentle simmer (adjust oven temperature if necessary) until the beans have

absorbed the liquid, 45 minutes or more. Remove from the oven and let rest for

15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for

seasoning, and serve.

 

Serves 6

 

Description:

" 5 pts "

Source:

" NapaStyle.com "

S(MC format by Chupa Babi):

" 02.14.06 "

 

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Per Serving (excluding unknown items): 273 Calories; 10g Fat (30.5% calories

from fat); 13g Protein; 36g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

143mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 2 Fat.

 

NOTES : Michael's Notes: When the recipe calls for swirling in 1 tablespoon

olive oil at the end, that's the moment to get out your best extra-virgin olive

oil. For more seasonal recipes to share around your table, buy my cookbook,

Casual Cooking!

Nutr. Assoc. : 0 26022 0 0 0 0 0 0 0 0 3403 0 4826 0