Tuscan Beans
steven
From “Canyon Ranch Cooks” by Barry Correia and Scott Uehlein
ingredients
- 2 tsp olive oil
- 3/4 cup chopped onion
- 3/4 cup chopped carrot
- 3/4 cup chopped celery
- 1 tsp minced garlic
- 2 cups cooked cannellini beans
- 1/2 tsp chopped fresh sage
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp chopped fresh oregano
- 2 tsp grated lemon peel
- 1 cup chicken stock
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp grated parmesan cheese
directions
- 1
In a large saute pan, saute onions, carrots and celery in olive oil for 2 minutes. Add garlic and saute for 1 minute longer.
- 2
Lightly stir in beans, herbs, lemon peel, chicken stock, salt and pepper. Let simmer until stock is reduced by half, about 10 - 15 minutes.
- 3
Finish by stirring in parmesan cheese.
Source: steven
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