Date: Wed, 4 Oct 1995 10:24:46 -0800
From: (email@example.com) (Linda Brock)
I concocted this last night in desperation, and it was good, so I thought
I'd pass it along.
Cannellini with Dried Tomatoes and Herbs
1 med. onion, diced or coarsely chopped
2-5 cloves garlic (to taste), chopped
2 (?) cups vegetable broth
4-6 dried tomatoes, slivered (not necessary to reconstitute)
2 15-oz cans cannellini beans, rinsed and drained (or 1 c. dried beans,
4-5 leaves fresh basil
8-10 leaves fresh sage
fresh-ground black pepper
Cook the onion and garlic in some of the veg broth for several minutes,
until softened. Chop the fresh herbs. Add remaining ingredients with as
much broth as desired - I don't know how much liquid I used, but I wound up
with the beans suspended in a small amount of rather thick sauce (they were
pretty soft to begin with.) Cook until heated through. The longer the dried
tomatoes are cooked with the beans, the more strongly they will flavor the
dish - add early for a tangy tomato flavor throughout, or later for intense
bites of it.
A variation that might be good would be the addition of 1/4 to 1/2 c. of
dry white wine toward the end of the onion/garlic cooking.
Made about 4 1/2-2/3 c. servings, I would estimate. Served with kashi.