Saturday, September 1, 2012
Cannellini Beans in Vegetable Stock
They make a brilliant substitute to mashed potatoes crushed with a glug of Olive Oil. Amazing as a Tuscan Vegetable Bean soup on winters nights, however you have them, have them, they are unbelievably good.
I used a dried cannelloni Bean, so I hydrated them in water overnight, then rinsed them off.
Start in a casserole dish by heating a generous glug of extra virgin olive oil and add three crushed cloves of garlic and Prosciutto hock, if you can't get that use Jamon Centro Campofrio as I did today. Saute about one minute flavouring the oil.
Now add the cannelloni beans and sauté for another couple of minutes, then pour in One and a half pints of fresh Vegetable Stock ( Don't use stock cubes or the salt will harden the skins) Now make a bouquet garni of Thyme, Rosemary, Bay Leaf and tie this around a carrot and a leek if you have one. Pour in the stock to the beans, gently place in the bouquet garni, a tomato cut in half and a quartered onion.
Season well with Salt and Black Pepper, then remove the Bouquet Garni and leave the beans to cool.