The weather is turning colder, the leaves are changing color, and it’s time to break out the hardy soups, and braised meat recipes! This is pretty much the first fall dish I make every year, and it’s one of my favorite (and easiest) Italian veggie dishes; it’s simple, but packs a lot of flavor. With any bean dish there is some prep work that must be done ahead of time, but apart from that this might be the closest I ever get to Rachel Ray.
1 lb great northern beans
1 28 oz can whole peeled tomatoes, San Marzano
3 tbsp fresh sage, chopped
4 cloves of garlic, minced
4 cups chicken stock
½ cup EVOO
S&P to taste
Soak beans overnight, or at least 8 hours in cold water; strain and then return to a large pot and cover by 2 inches with stock and water.
Simmer the beans, uncovered for an hour and strain, reserving 1 cup of the cooking liquid. Add the EVOO and garlic and cook on medium for about 3 minutes. Next, add the tomatoes and their juices by hand squeezing each tomato; this is where having a deep stock pot comes in handy so you don’t make a mess and ruin your shirt.
Bring the pot to a simmer and then add the beans, reserved cup of cooking liquid and the sage; bring to a low boil, reduce heat and simmer for an hour.
That’s pretty much it; spoon into a bowl and serve with some fresh rosemary for a nice presentation. You can add S&P to taste, but it really doesn’t need it; enjoy!