Memorial Day Recipes

Tuscan Bean Salad

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Tuscan Bean Salad

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This is a delicious Italian appetizer recipe.

Shared by svenetos

Time needed

10 min preparation + 70 min cooking

Serving Size / Yield

8-10 servings

Ingredients

  • 8 oz. dried cannellini beans
  • 1 sm. onion
  • 1 celery rib, halved
  • 1 branch fresh rosemary
  • 2 fresh sage leaves
  • 1 Tbs. salt
  • 1/8 tsp. pepper
  • 2 Tbs. olive oil

Directions

Rinse beans and pick over to remove any grit. Place in a medium sauce-pan and add enough water to cover the beans by 2 inches. Then bring to a boil. Boil for 5 minutes. Remove from heat and cover the pan. Let the beans soak for 1 hour. Drain the beans and rinse the pan out.

Return the beans to the saucepan, and add onion, celery, rosemary, sage and 6 C. water. Bring to a boil, reduce the heat to low, and simmer for 1 hour until tender. Add the salt and cook for 5 minutes. Drain beans. remove and discard onion, celery and rosemary. Season with pepper and stir in olive oil. Serve hot.

Serve with: Tuscan Chicken With Zucchini And White Bean Ragout

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