Rustic Tuscan beans

Rustic Tuscan beans

By
From
Cook for Your Life
Serves
6
Photographer
Gorta Yuuki (studio) and William Meppem (location)

This dish is one of simple flavours – a thick stew of cannellini beans and tomatoes, with balsamic vinegar to give a bit of a lift. I like to serve these beans with a green salad.

Ingredients

Quantity Ingredient
400g dried cannellini beans, soaked overnight
3 tablespoons olive oil
2 teaspoons sea salt
1 bouquet garni, made of 1 bay leaf, 4 parsley stalks and 2 thyme sprigs tied with string
3 garlic cloves
2 sage sprigs
sprig of rosemary
5 vine-ripened tomato, peeled and roughly chopped
1 1/2 tablespoons balsamic vinegar
freshly ground black pepper

Method

  1. Drain and rinse the beans, then put them in a large saucepan with 1 tablespoon of the oil, the salt and bouquet garni. Cover with plenty of water and bring to the boil. Reduce the heat to a simmer and cook for 11⁄4 hours, or until the beans are tender. As the beans are cooking, skim off any foam that rises to the surface. Drain the cooked beans.
  2. Meanwhile, gently heat the remaining oil, garlic cloves, sage and rosemary in a large saucepan for 4–5 minutes, allowing the garlic and herbs to infuse the oil. Remove the garlic and herbs. Add the tomato and simmer for 15–20 minutes. Add the beans and continue to cook for a further 20 minutes. Remove from the heat, stir in the vinegar and season to taste with extra salt and pepper.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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