Healthy Tuscan Bean Salad Recipe
Ingredients
| 8 ounces dried cannellini or Great Northern white beans | ||
| Onion | 1 Small | |
| 1 celery rib, halved | ||
| Rosemary branch | 1 | |
| 2 fresh sage leaves or 1/4 teaspoon dried | ||
| Salt | 1 Tablespoon | |
| Pepper | 1/8 Teaspoon | |
| 2 tablespoons olive oil, preferably extra-virgin | ||
Directions
1. Rinse beans and pick over to remove any grit. Place in a medium saucepan, add enough water to cover by at least 2 inches, and bring to a boil. Boil 5 minutes. Remove from heat, cover pan, and let beans soak 1 hour. Drain beans; rinse out pan.
2. Return beans to saucepan. Add onion, celery, rosemary, sage, and 6 cups water. Bring to a boil, reduce heat to low, and simmer beans for 1 hour, or until tender.
3. Add salt and cook 5 to 6 minutes. Drain beans. Remove and discard onion, celery, and rosemary stick. Season with pepper; stir in olive oil.
2. Return beans to saucepan. Add onion, celery, rosemary, sage, and 6 cups water. Bring to a boil, reduce heat to low, and simmer beans for 1 hour, or until tender.
3. Add salt and cook 5 to 6 minutes. Drain beans. Remove and discard onion, celery, and rosemary stick. Season with pepper; stir in olive oil.
Chef
