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Tuscan Beans
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Rating: 3.9/5 (17 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Italian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 330
% Daily Value**
Total Fat 22g
Saturated Fat 9g
Unsaturated Fat 1g
Cholesterol 44mg
Sodium 534mg
Total Carbohydrate 16g
Dietary Fiber 5g
Sugars 2g
Protein 18g
Vitamin A  39%Vitamin C  14%
Calcium  52%Iron  11%
Potassium  11%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Tuscan Beans

Recipe Tags: Bean Recipes

Date Added: March 13, 2017


1 Bay Leaf
3 Tablespoons Olive Oil
1 Celery
2 Whole Cloves
1 Cup Cannellini Bean dried
1 Carrot peeled and split lenghwise
1 White Onion peeled and halved
1 Teaspoon Rosemary or 1/2 teaspoon dried, chopped
1 Teaspoon Dried Thyme Leaves or 1/2 teaspoon dried
1 Teaspoon Sage or 1/2 teaspoon dried
3/4 Cup Romano Cheese grated
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1. In a bowl, cover the beans with cold water and soak overnight.

2. The next day, drain the beans and put them into a pot with fresh water that covers the beans by 4 inches. Lightly salt the water, add celery, carrot, bay leaf, and onion halves stuck with the 2 whole cloves. Over high heat, bring to a boil, lower the heat and simmer until the beans are tender, 30 to 40 minutes. Discard the vegetables and let the beans cool in their cooking liquid.

3. In a medium saute' pan over medium heat, gently heat the olive oil. Add the garlic and half the herbs and saute' for 2 to 3 minutes, being careful not to brown the garlic. With a slotted spoon, add the beans to the pan, turning them in the oil for 2 minutes. Then add about 1-1/2 cups of their cooking liquid. Stir in half of the Pecorino Romano cheese and the remaining herbs. Boil briskly, about 10 minutes, until the bean liquid reduces slightly to form a "sauce." If the beans are tender before the sauce thickens, remove them with a slotted spoon and continue boiling down teh liquid, then pour over the beans. Add salt and pepper, if needed, and transfer the beans to a serving platter. Sprinkle the remaining cheese over the beans.

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Dietary Notes:
This recipe is high in Vitamin A with 39% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 14% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Cheese, Celery, Rosemary, Onion, Olive Oil allergies.
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