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Ingredientes
- 2 c. Dry Cannellini Beans Bouquet Garni: Celery, Thyme, Parsley, Bay
- 1 x Onion
- 1 x Carrot
- 6 c. Water Or possibly Chicken Stock Salt And Pepper
- 1 bn Greens
- 6 x Cloves Garlic
- 6 Tbsp. Extra virgin olive oil
- 1 Tbsp. Rosemary, Minced Extra Virgin Extra virgin olive oil
Direcciones
- Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add in the onion and carrot, peeled. Cover with water or possibly stock and bring to a boil. Reduce to a simmer, skimming off any foam which forms on the surface. Cook the beans till very tender, from 45 min to 2 hrs, depending on the age of the beans and how long they were soaked. Salt the beans generously once they begin to soften. When fully cooked, remove from the heat. While the beans are cooking, wash, trim and chop the greens. Finely chop the garlic cloves and gently saute/fry them in the extra virgin olive oil with the rosemary, about 1 minute. Add in the beans and about 1 c. of their cooking liquid and simmer about 5 min, till some of the beans have crumbled apart. Add in the greens to the beans, and stew together, uncovered, till the greens are wilted and tender. Add in more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra virgin olive oil drizzled over the surface.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 279g | |
| Recipe makes 6 servings | |
| Calories 136 | |
| Calories from Fat 121 | 89% |
| Total Fat 13.65g | 17% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 19mg | 1% |
| Potassium 69mg | 2% |
| Total Carbs 3.63g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.16g | 1% |
| Protein 0.46g | 1% |
