Summer Entertaining 2000: Mother Cooks Best


  Cannellini Beans With Rosemary

The Chef
LIDIA BASTIANICH of Felidia and Becco

Servings
Serves eight.

Ingredients
1 and 1/2 pounds dried cannellini beans
2 fresh or dried bay leaves
6 whole rosemary sprigs
2 teaspoons coarse sea salt
1/4 cup Tuscan extra-virgin olive oil

 

Cooking Instructions

Place the beans in a medium-size bowl and pour in enough cool water to cover by 4 inches. Soak the beans in a cool place for at least 8 hours, or overnight. Drain the beans and place them into a medium-size saucepan. Cover generously with cold water and add the bay leaves. Bring the water to a boil over high heat. Reduce heat to a simmer and cook uncovered until the beans are tender, about 40 minutes. Remove from heat. (The water should have reduced and now be level with the beans; if there is too much, drain off excess.) Stir in the rosemary, salt, and olive oil and allow to steep for 30 minutes.

Remove the rosemary stems and bay leaves. Add additional salt and olive oil to taste, then serve.

 







 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit