Nona hates tinned beans, and would like to remind you that you’re a heathen for cracking the can. The Mediterranean diet is a healthy eating plan consisting of many plant-based recipes, fish and seafood from the Mediterranean Sea, and small amounts of meat. It is not pretty, that’s true, but sometimes the foods which are least visually appealing are the ones that I like the best. https://www.saveur.com/article/Recipes/Tuscan-Style-White-Beans What more do you want from me???!”. Cover casserole, and bring to a simmer over medium heat, about 1 hour. A Bonnier Corporation Company. Drain the beans and rinse them well under cold water. Drain beans; then add 12 cups cold water, 2 tbsp. Many products featured on this site were editorially chosen. 1/4 c. olive oil plus 2 T. salt and pepper to taste. Add the beans to the golden onions in your pan along with the herbs and smattering of red pepper flakes. of the oil, garlic, sage, and peppercorns. So rock on, Tina. And I use the little aseptic packs of canned chicken stock from Pacific foods. Preparation. Add the celery, carrot, and bay leaf. After 15 minutes the beans should be starting to break down slightly. Thank you! I immediately craved these pork and white beans that I ate so often when living in Southern Tuscany – one of my favourite one-pot meals! Is this the Tuscan cooking that your best friend’s Nona would make on a Sunday evening? I’m lusting after the seriously Mediterranean feel of this dish, especially the briny flavor of those kalamata olives! Well, white kidney beans it is. Add the additional stock to the beans, starting with 1/4 cup but keeping the other 1/4 cup handy in case your beans were particularly thirsty. Am also absolutely loving the oil-poached tomatoes. I made a big bunch of white beans in the crock pot the day before, so I used those and eyeballed the amount; I figured more would definitely be better! Ingredients: 4 cans great northern beans drained but not rinsed. Put beans, water, sage, bay leaf, and whole head of garlic in bean pot. Season to taste with salt, reduce heat to medium-low, and gently simmer, stirring occasionally with a wooden spoon, until bean skins are tender and interiors are soft, about 1-2 hours more. We’re using canned beans, which means that I have officially lost 1/2 of you before we even get to the recipe. I feel the need to mention again that this isn’t Nona’s slowly braised (from dry) white beans with rosemary, but for the weekday cook I would say that it’s a pretty close proximity. Put a lid on the pan and let it simmer away for 15-20 minutes, stopping to lift the lid and give it a quick stir once or twice as the beans braise. Remove the bay leaf and herbs. I’m not sure i’ve ever had them, but maybe I have and didn’t know it, as yours evoke a wonderful and abiding memory of beautifully rare steak served with ‘wilted’ tomatoes still on the vine on a blazing hot day in Alba, Italy [http://weareneverfull.com/images/two-column-headers/steak-pomodori-alba-880.jpg]. https://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=9579747 My first iteration of this dish was years ago with canned navy beans, warm pita, and a smile that would melt the icicles. Remove from heat, set aside, and allow beans to cool in the cooking liquid. I also used half spinach and half chard, as that’s what I had on hand. Yes. Tuscan Braised White Beans with Spinach and Olives. Instructions: Saute onion with 1/2 t salt with oil until soft, 5 minutes. Tuscan Braised White Beans with Spinach and Olives. Stick the cloves in the onion and toss that in the pan. Finely chop the onion and mince the garlic into wee little bits.