Cannellini Bean Stew – A Detailed recipe cooking. 
Photo of the dish: Анна УильямсTime: 2 hours. Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. cannellini beans soak overnight
- 1 plum tomato, cut into cubes
- 6 fresh sage leaves
- 6 cloves of garlic (3 crush, 3 cut into slices)
- 1 tbsp. l plus 1/2 tsp coarse sea salt
- 1/2 tbsp. olive oil, and a little more to sprinkle
- 1/4 tsp black pepper
- 1/4 Art. coarsely chopped fresh parsley
Recipes with similar ingredients: cannellini beans, tomatoes, tomatoes plum, garlic, sage, parsley, black peppercorns
Recipe preparation:
- Pour 10 tbsp into a pot with a thick bottom water, add beans 2 sage leaf, crushed garlic and a tablespoon of salt. Bring to boil, then reduce the temperature to moderately low, simmer beans until soft, about 1 hour. Drain the liquid into separate dishes. Remove garlic and sage.
- Meanwhile, grill to a high temperature or oven cabinet up to 250 ° С.
- In the same pan with a thick bottom, mix the stewed beans sliced garlic, olive oil, remaining sage, tomato and 1.5 tbsp. liquid from cooking beans, add black pepper and 1/2 tsp. salt. Place the pan without the lid on the grill or in the oven, cook until thickened, 15 – 20 min. Add parsley and some of the liquid left over from the preparation, if necessary. Season the dish with salt and pepper, sprinkle with olive oil.
