Ingredients Jump to Instructions ↓

  1. Exported from MasterCook II


  3. Recipe By : COOKING LIVE SHOW

  4. CL8789

  5. 0 Preparation Time :

  6. Categories : New Text Import Cooking Live

  7. Amount Measure Ingredient -- Preparation Method -- -- --

  8. 9 ounces dried European soldier beans

  9. 6 ounces mild Gorgonzola cheese

  10. 1/2 cup minced fresh sage

  11. fresh rosemary, but not dried sage)

  12. 1/2 cup extra-virgin olive oil

  13. The first step in cooking most dried legumes is soaking them. The

  14. 6 to 12 hours.

  15. After picking the beans over and washing them, you should cover them with

  16. tepid water until they're submerged far under the surface of the water.

  17. Change the water a few times, especially if your kitchen is warm.

  18. There is a shorter way to soak your beans, if you want to be more

  19. spontaneous. Pick over and wash the beans, then cover them entirely with

  20. hot water in a large saucepan. Boil the beans for 2 minutes, then cover

  21. with a lid, remove pot from heat, and let soak for an hour.

  22. When ready to cook, rinse the beans (soaked either way) in tepid water.

  23. Cover the beans by 2 inches with unsalted cold water in a medium saucepan.

  24. 60 to 90 minutes,

  25. or until beans are soft. The beans should be covered by water at all times;

  26. you will probably have to add more water to the beans to keep them

  27. completely immersed. Keep a kettle of water at a simmer for this purpose

  28. When the beans are done, drain them and put them in a mixing bowl. Add the

  29. remaining ingredients and stir well so that the cheese melts in and the

  30. sage is well dispersed. Season well with salt and pepper. Serve warm. - - - - - - - - - - - - - - - - - -


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