Tuscan Mountain Supper
TUSCAN MOUNTAIN SUPPER 1 med. onion, chopped fine 1/4 C Italian parsley, chopped 4 large fresh sage leaves, chopped 2 TBS extra virgin olive oil 2 large cloves garlic, minced 1 can whole tomatoes 1/4 cup of canned tomato liquid 2 TBS tomato paste 2 C cooked cranberry beans 1-2 C bean liquid Finely chop onion, parsley, and sage. Heat oil in 10-12 inch pan over medium heat. Saute mixture until golden, add salt and pepper, stir in garlic, cook 1 minute. Blend in whole tomatoes, tomato liquid and tomato paste. Saute 10 minutes to deepen flavor. Gently fold in beans, stir in 1 cup of bean broth, season if needed. Cook on low heat about 30 minutes. Add more liquid if necessary. Serve with some great rustic grilled bread and a full-bodied Chianti.
TUSCAN MOUNTAIN SUPPER 1 med. onion, chopped fine 1/4 C Italian parsley, chopped 4 large fresh sage leaves, chopped 2 TBS extra virgin olive oil 2 large cloves garlic, minced 1 can whole tomatoes 1/4 cup of canned tomato liquid 2 TBS tomato paste 2 C cooked cranberry beans 1-2 C bean liquid Finely chop onion, parsley, and sage. Heat oil in 10-12 inch pan over medium heat. Saute mixture until golden, add salt and pepper, stir in garlic, cook 1 minute. Blend in whole tomatoes, tomato liquid and tomato paste. Saute 10 minutes to deepen flavor. Gently fold in beans, stir in 1 cup of bean broth, season if needed. Cook on low heat about 30 minutes. Add more liquid if necessary. Serve with some great rustic grilled bread and a full-bodied Chianti.