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Ingredientes
- 9 ounce Dry European soldier beans
- 6 ounce Mild Gorgonzola cheese
- 1/2 c. Chopped fresh sage (you may substitute fresh rosemary, but not dry sage)
- 1/2 c. Extra-virgin extra virgin olive oil
Direcciones
- The first step in cooking most dry legumes is soaking them. The traditional method of soaking beans calls for a soak of 6 to 12 hrs.
- After picking the beans over and washing them, you should cover them with tepid water till they're submerged far under the surface of the water.
- Change the water a few times, especially if your kitchen is hot.
- There is a shorter way to soak your beans, if you want to be more spontaneous. Pick over and wash the beans, then cover them entirely with warm water in a large saucepan. Boil the beans for 2 min, then cover with a lid, remove pot from heat, and let soak for an hour.
- When ready to cook, rinse the beans (soaked either way) in tepid water.
- Cover the beans by 2 inches with unsalted cool water in a medium saucepan.
- Bring to boil, reduce heat, and cover partially. Cook for 60 to 90 min, or possibly till beans are soft. The beans should be covered by water at all times; you will probably have to add in more water to the beans to keep them completely immersed. Keep a kettle of water at a simmer for this purpose
- When the beans are done, drain them and put them in a mixing bowl. Add in the remaining ingredients and stir well so which the cheese melts in and the sage is well dispersed. Season well with salt and pepper. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 294g | |
| Calories 1606 | |
| Calories from Fat 1402 | 87% |
| Total Fat 158.93g | 199% |
| Saturated Fat 47.8g | 191% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 2377mg | 99% |
| Potassium 608mg | 17% |
| Total Carbs 13.7g | 4% |
| Dietary Fiber 6.4g | 21% |
| Sugars 1.12g | 1% |
| Protein 38.1g | 61% |
