FRIED CANNELLINI BEANS RECIPES

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CANNELLINI BEANS WITH GARLIC AND SAGE RECIPE | EPICURIOUS



Cannellini Beans with Garlic and Sage Recipe | Epicurious image

f you're making the beans to use for the soup or the sausages, be sure to save the cooking liquid.

Provided by Lori De Mori

Yield Makes about 6 cups

Number Of Ingredients 8

1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
2 tablespoons olive oil
1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 teaspoon whole black peppercorns
1 teaspoon coarse kosher salt
Extra-virgin olive oil (for drizzling)

Steps:

  • Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
  • Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
  • Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

PAN-FRIED DUCK BREAST WITH CREAMY WHITE BEANS | JAMIE ...



Pan-fried duck breast with creamy white beans | Jamie ... image

Spiked with crispy bacon, rosemary and spinach, these creamy beans are a great match for a crispy-skinned duck breast. A delicious comforting dinner, on your table in minutes.

Total Time 20 minutes

Yield 2

Number Of Ingredients 7

1 x 250 g free-range duck breast
2 rashers of higher-welfare smoked streaky bacon
2 cloves of garlic
2 sprigs of fresh rosemary
red wine vinegar
1 x 560 g jar of white beans
100 g spinach

Steps:

    1. Score the skin of the duck breast at 2cm intervals, then season with sea salt and black pepper.
    2. Place the duck skin-side down in a cold non-stick frying pan, then turn the heat on to medium-high. Cook for 8 minutes without moving it, or until the fat is well rendered and the skin is golden and crispy.
    3. Meanwhile, finely chop the bacon. Peel and finely slice the garlic.
    4. Turn the duck over and cook for 4 minutes on the other side, then remove to a plate to rest, leaving the pan of duck fat on the heat.
    5. Sprinkle the bacon and garlic into the hot pan, strip in the rosemary leaves and cook for 2 minutes, or until golden, stirring regularly.
    6. Add a splash of red wine vinegar and stir to pick up any sticky bits, then pour in the beans, juice and all. Simmer for a couple of minutes, then stir through the spinach until wilted.
    7. Slice the duck breast at an angle. Divide the beans between your plates and arrange the duck on top, spooning over any resting juices, to finish.

Nutrition Facts : Calories 459 calories, FatContent 15.3 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 49 g protein, CarbohydrateContent 32.6 g carbohydrate, SugarContent 3.4 g sugar, SodiumContent 1.4 g salt, FiberContent 9.2 g fibre

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