tuscan white beans

Happy New Year!

And happy time of the bean. In the post-sugar-and-gravy-haze of the holidays, I always like to give you at least one new bean recipe before I go back to dolloping cream over everything.

Last year, it was black-eyed peas with kale and bacon (and a near identical photo – fancy that!).

I seem to have skipped a year in 2012 (it was a leap year, after all), but I did bring you the über-healthy and über-tasty glory bowl.

In 2011, I brought you glorious hummus.

And in 2010, I brought you shortbread. Hmmm . . . maybe I'm not quite as consistent as I think.

Anyway, back to this year's bean dish.

Have you ever eaten a cannellini bean?

I believe it is Italian for "buttery, wonderful bean." That might not be a direct translation.

The cannellini bean is essential for this dish because once it's fully cooked, it magically maintains its nice bean-y texture but also emits a kinds of creamy bean-y goodness. This works very well when you finish it with slivers of golden fennel and carrot that have been softened in good olive oil.

A bit of fresh sage perks it all up, as does a splash of white wine at the very end.

I should tell you that the original recipe calls for both fresh sage and fresh rosemary, but my grocery budget doesn't permit me to buy both. I find a shake of dried marjoram stands in nicely for the fresh rosemary. (The sage is also handy to have on hand to add to brown-butter gnocchi for another meal.)

Anyway, whatever herbs you use and however you want to adjust this, it all cooks up and blends together so well that you will be eating it for many Januaries to come.

Bonus photo! This snowflake just arrived in the mail from friends in Germany.
Isn't it lovely?

tuscan white beans
adapted from Ina Garten's Barefoot Contessa: How Easy is That? and Ezra Pound Cake 
serves 6

454 g. (1 lb.) dried white cannellini beans
1/4 c. olive oil
4 c. fennel, chopped (about 2 large fennels)
2 c. carrot, chopped (about 4 carrots)
1 tbsp. garlic, minced
2 – 3 c. chicken stock
1 tbsp. fresh sage leaves, minced
2 tsp. kosher salt (or 1 tsp. regular salt)
1/2 tsp. freshly-ground pepper
1/2 – 2/3 c. Asiago, Parmesan, or Pecorino Romano cheese, grated
splash of white wine
(optional) couple shakes of dried marjoram powder
(optional) 1 tbsp. fresh rosemary, minced

You have two options for soaking the beans: slow and quick.

Slow option: Cover the beans with water at least two inches higher than the beans. Cover and refrigerate overnight or 8 hours.

Quick option: Cover the beans with water at least two inches higher than the beans. Bring to a boil. Turn off the heat, cover and let sit for 1 hour.

Strain and rinse the beans. Put them back in the pot and add about twice as much water as beans. Bring to a boil, then lower the heat and simmer uncover until they are tender, about 45 minutes (depending how old your beans are).

In the meantime, heat a Dutch oven over medium heat. Add the olive oil. Stir in the fennel and carrot. Cook 8 – 10 minutes, until tender. Stir in the garlic and cook 1 more minute.

Once the beans have cooked, strain them and add them to the vegetables.

Add 2 cups of the stock, sage, salt and pepper. Also add the marjoram or rosemary, if using. Bring to a simmer and cover. Stir occasionally and simmer for 15 – 30 minutes, until the beans are a very tender and a bit creamy. Add more stock if you'd like it a bit saucier.

Add the wine. Turn the heat off. Stir in the cheese. Taste for salt and pepper (you'll probably need more.) Serve hot with a piece of crusty bread or cheesy toast.