We recommend pairing Frescobaldi Remole wine with this Tuscan white beans recipe.
1/2 pound of dried cannelloni or great northern beans (any dried, small white bean)
4 springs of fresh rosemary
3 TBSP extra-virgin olive oil
1 clove of garlic
salt and pepper to taste
Extra olive oil to taste
Soak beans overnight: place beans in a large bowl and cover with at least 4 inches of water. Keep in a cool place overnight or for at least 8 hours.
Drain the beans and move them to a 3-quart pot (or one large enough to hold the beans). Fill pot with water to cover beans about one inch or a bit more. Add 1 TBSP of olive oil and one sprig of rosemary.
Bring water to boil then lower heat to a minimal simmer. Cook until the beans are tender, adding small amounts of water if needed to cover the beans. Cook for about 40 minutes.
Meanwhile, heat the remaining olive oil in a skillet over medium heat. Saute chopped garlic and remaining rosemary briefly, for flavors to release but careful to not burn the garlic.
When beans are done, remove from heat and add sauteed garlic, rosemary and olive oil. Stir in with a sprinkle of salt and pepper. Cover beans and let sit for about 15-20 minutes to absorb flavor and liquids. Result should be a creamy bean dish. Add extra salt, pepper and olive oil as necessary.
Dish can be used for:
Salads – try cooling the beans and adding them to tossed arugula or mixed greens.
Side dish – great accompaniment to any braised or roasted meat, like pork.
Soup – good base for soup, just mix in cooked vegetables.