Update March 7, 2010 – Since making this recipe last year, I have made it several more times i it has become a true comfort food staple for me. I am submitting it to this week’s Slightly Indulgent Tuesday over at Simply Sugar & Gluten-Free. Because the beans taste a bit creamy (despite it being a vegan dish and using very little oil) the dish tastes indulgent and rich – and it is of course gluten-free.
I am so not ready for year-end. As I do every year, I probably won’t officially start 2011 on Saturday, but ease into it over the next couple of weeks. The last three of years have followed this approach and I find it oddly comforting. I am still mulling my year-end post too, though I suppose I should put that up before, you know, year-end.
In the meantime, however, I did want to share one last recipe with you before year-end – for white beans with sage. I created these in early December and wanted to make them again before sharing the recipe with you until it hit me today – they really are perfect as is. I am lucky in that I find excellent sage at the farmer’s market and can dehydrate it at home if I don’t use up all of it right away. The resulting dried sage is fragrant and works wonderfully in this bean dish, but feel free to use fresh or dried sage.
I am submitting this to My Legume Love Affair (MLLA #30), hosted by Priya – Mharo Rajasthan’s Recipes and created by the The Well Seasoned Cook. I always love the recipes posted, and discover new blogs through the rotating host lineup.
White Beans with Sage (Gluten-Free, Vegan, Low-Glycemic, Soy-Free, Nut-Free)
Makes 2-4 servings
- 2 tsps grapeseed oil
- 1/4 cup red or yellow onion, coarsely chopped (about 1/2 medium onion)
- 4 cloves garlic, finely chopped
- 1/2 cup celery, coarsely chopped (about 2 stalks)
- 1/2 cup carrot, coarsely chopped
- 2-3 Tbsps chopped fresh or dehydrated sage or 1 Tbsp dried sage
- 1/4 cup vegetable broth (plus more if needed)
- 1 1/2 to 2 cups white cannellini beans (or 1 15oz can of cannellini beans)
- Sea salt and freshly ground pepper
Heat grapeseed oil in large skillet. Saute garlic, onion, carrots and celery until onions are transluscent. Add sage and cook aromatics for an additional 2-3 minutes. Add white beans and deglaze pan with vegetable broth. Simmer for an additional 5 minutes, until beans are heated through and most of the broth has evaporated. Season with salt and pepper to taste. Serve warm.
This recipe was wonderful as part of a lunchbox (if you are curious about my ongoing lunchbox series, click here) As you can see, I ate the beans with baked spaghetti squash. My husband also ate it with whole-grain toast and cheese and said the flavors of the bean dish worked well with the bread and cheese.
General Disclosures & Disclaimers