No gluten recipe

Braised white beans in olive oil

October 27, 2010

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Serves 4

“One slow night at the restaurant, I was fooling around with the extra white beans I had lying around,’’ writes chef Daniel Ahern in “Gluten-Free Girl and the Chef.’’ “We were doing food and wine from Tuscany that month, so I had the rind of a good Parmesan cheese.’’ He simmered the beans in olive oil with the Parmesan, letting them braise overnight on the pilot light of the gas stove. “That slow simmer yielded beans with a meaty, creamy tenderness and a little crunch on top.’’ He could never replicate the dish. “This recipe comes close, though.’’

1 cup dried cannellini beans, soaked overnight in cold water and drained
1 small piece Parmesan cheese rind (about the size of half a thumb)
3 cups olive oil
3 cloves garlic, peeled
2 sprigs fresh rosemary
4 sprigs fresh thyme
Salt and pepper, to taste
1. In a large saucepan, combine the beans, cheese rind, and olive oil to cover the beans. Set over medium-high heat. When the oil starts to bubble, turn the burner to its lowest possible setting. Let the beans to simmer, with only the occasional bubble rising to the surface, for 1 1/2 to 2 hours, or until they are tender.

2. Add the garlic, rosemary, thyme, salt, and pepper to the beans. Stir well. Taste for seasoning and add more salt and pepper, if you like. Remove the saucepan from the heat and let the beans cool for 1 hour.

3. Drain the beans, reserving the oil. Refrigerate leftover beans in the oil. Adapted from “Gluten-Free Girl and the Chef’’