- Exported from MasterCook II
EUROPEAN SOLDIER BEANS WITH GORGONZOLA AND FRESH SAGE
Recipe By : COOKING LIVE SHOW
0 Preparation Time :
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method -- -- --
9 ounces dried European soldier beans
6 ounces mild Gorgonzola cheese
1/2 cup minced fresh sage
fresh rosemary, but not dried sage)
1/2 cup extra-virgin olive oil
The first step in cooking most dried legumes is soaking them. The
6 to 12 hours.
After picking the beans over and washing them, you should cover them with
tepid water until they're submerged far under the surface of the water.
Change the water a few times, especially if your kitchen is warm.
There is a shorter way to soak your beans, if you want to be more
spontaneous. Pick over and wash the beans, then cover them entirely with
hot water in a large saucepan. Boil the beans for 2 minutes, then cover
with a lid, remove pot from heat, and let soak for an hour.
When ready to cook, rinse the beans (soaked either way) in tepid water.
Cover the beans by 2 inches with unsalted cold water in a medium saucepan.
60 to 90 minutes,
or until beans are soft. The beans should be covered by water at all times;
you will probably have to add more water to the beans to keep them
completely immersed. Keep a kettle of water at a simmer for this purpose
When the beans are done, drain them and put them in a mixing bowl. Add the
remaining ingredients and stir well so that the cheese melts in and the
sage is well dispersed. Season well with salt and pepper. Serve warm. - - - - - - - - - - - - - - - - - -