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Cannellini (White Beans) with Garlic & Arugula Recipe

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This recipe for Cannellini (White Beans) with Garlic & Arugula, by , is from International Women's Club of Pristina Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betsy Vrooman
Added: Sunday, August 6, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2/3 c. cannellini beans;
2 c. vegetable stock, without any salt;
1 carrot, cut into 1" chunks;
1 stalk of celery, cut into 1" chunks;
2 tsp olive oil;
2 cloves garlic, chopped or sliced thin;
sea salt or other to taste;
several grinds of freshly ground black pepper;
2 c.washed and stemmed arugula.

Directions:
Directions:
1). Soak your cannellini beans in plain water overnight in the refrigerator. (This can be done either the day before you need them or ahead of time, then cover and refrigerate for up to 3 days).
2). Drain the beans, and put them in a pot with your unsalted* veggie stock, carrot, celery and just enough water to cover the beans by an inch or so. (*You don't want to add salt because it will prevent the beans from becoming tender.)
3). Bring all to a simmer, uncovered, over medium-high heat. Don't boil. Skim foam that comes to the surface.
4). When your beans are tender, in about 1 hour, remove from heat. Drain and discard the carrot and celery. Set beans aside. **
5). In a large skillet, heat olive oil over medium heat. Add the garlic and cook for about 1 minute. Add the beans, season with salt and pepper, and heat thoroughly.
6). Turn off the heat and gently fold in the arugula leaves. Serve warm or at room temperature.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 min. / Cooking Time: 40 min.
Personal Notes:
Personal Notes:
**In the heat of summer I usually soak the beans one night and cook them the next evening late when it's cooler in the kitchen and just refrigerate them til I need them the next day or evening for lunch or dinner. Then I'll do steps 5 and 6. We like these beans and veggies for a light lunch salad or for dinner with other Italian foods: seafood and/or pasta and anything else as the spirit moves us.

 

 

 

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