Last week we started with the welcoming cocktail, this week I am doing an easy appetizer that you can make in advance and either serve hot or cold. Also, if you have any leftover its amazing reheated with a fried egg for breakfast.
Joseph’s Tuscan White Beans:
- 2 cans Goya cannellini beans (any brand will do but these are my favorites)
- 2 branches of Rosemary (about 12 inches total) left on the stalks
- 12-18 good sized sage leaves (left on the stalks)
- 12+ Garlic cloves (I crush them with the blade of my chef’s knife. It makes them easier to peel and I feel like more garlic gets into the beans). Please note the “+”, as I have never put the same amount of garlic that any recipe calls for into a dish… I always add more. Start with 10-12 and adjust the next time you make it. Oh, yes, I believe you will be making this dish again)
- 1 cup EVOO (Extra Virigin Olive Oil)
- 1 Splash of water (say, four ounces)
- Sea Salt a liberal amount but I like salt…you, do you
- Black pepper two long grinds of black pepper or a 1/8th teaspoon if you don’t have a grinder
- Preheat the oven to 300.
- Put the garlic, salt and pepper, oil and herbs in a ceramic Dutch oven on very low heat on top of the stove until they start to simmer mix well to ensure the salt has dissolved. Drain the beans and pour in, add the water and mix gently. Bring back up to a simmer and then place in the oven with the lid slightly offset for two hours. Stir gently at one hour or so. When you take them out of the oven use a pair of tongs to remove the stalks of the herbs. Some of the leaves will have fallen off and that’s ok.
- You can server them hot, cold or room temperature. You can make them several days in advance. We usually serve them at room temp and put them on a small piece of crusty Italian bread and drizzle with finishing olive oil and sea salt to taste. (I use gray sea salt). They are also amazing reheated with a fried egg for breakfast the next morning or as a side dish to any meal the next night.