And that would be the cannelloni or white kidney bean.
I once had a bad experience with dried lentils. I soaked them overnight and the next morning they were covered in green fuzz! Now I stick to canned cannellonis (which are not lentils; I know that.) Trader Joe's 79 cents a can; supermarket $1.29 for the same size can.
I like to make this quick winter soup for lunch --melt a teaspoon of bacon fat in a heavy pot. Add a couple of slices of red onion, chopped, and a chopped garlic clove and a dash of smoke sauce. Let the onions and garlic cook a bit and then add the can of beans, rinsing out the last bits with water. Let it cook until the beans begin to get soft, then take a potato masher and make the soup thicker. Serve with black pepper to taste. Serves two.
Then, in Bon Appetit I ran across these two very different recipes
TUNA, WHITE BEAN AND RED ONION SALAD (Summer)
4 cups cooked white beans
1 1/2 6-oz. cans tuna, packed in olive oil, broken into chunks
1 small red onion, very thinly sliced
1/4 cup extra-virgin olive oil
Put the beans in a large bowl, add the tuna and onion, drizzle with oil, chill and serve. Said to serve four but I wouldn't want to eat that much of it!
CANNELLINI BEANS WITH GARLIC AND SAGE (Winter)
1 lb. dried beans (good luck!)
8 cups room-temperature water
2 T olive oil
1 large head of garlic, unpeeled; top 1/2 in. cut off to expose cloves
1 large, fresh sage sprig
1/4 cup black peppercorns
The day before you want to make the dish, soak the beans in 6 cups of water overnight.
Drain them the next day and put them in a big, heavy pot. Add the water, olive oil, garlic, sage and peppers. Bring to a simmer over medium heat. Reduce heat and let softly simmer for 1 1/2 hours, stirring occasionally.
Use a slotted spoon to put the beans in a serving bowl and drizzle with a little olive oil. (Mag says to discard all of the other stuff, but don't be too quick to do that. The broth alone sounds good...)
Tuesday, September 8, 2009
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment