TUSCAN BEAN CONFIT

The use of the word “confit” is completely mis-placed in this dish, of course, but I needed something to indicate that it is more “meaty” than my other, more simpler, “Tuscan bean salad,” recipe. 

This dish is heartier thanks to the use of the larger white kidney beans known as cannellini beans, and the addition of onions and herbs. Everyone loves this dish and most people agree it’s a meal on its own, even most meat lovers (no, I have never asked Arnie to even try it). Either way, this thing is a hit, even as a side to a great BBQ meal. 

NOTE: The herbs in this dish are a must and have to be fresh. While it can be annoying to spend so much time chopping fresh herbs, the payoff here is worth it. Consider investing in an inexpensive coffee grinder which you use exclusively to quickly grind up herbs, washing it well after each use. 

Serves 2 as a side dish (double everything for 4) 

1 can, 15 ounces, of cannellini beans, drained and then rinsed with cold water for 15 seconds, then allowed to drain to near dryness (about 30 minutes) 

1 tablespoon chopped rosemary

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh sage

¼ teaspoon red pepper flakes

5 garlic cloves, thinly sliced

1 small white onion thinly sliced

½ cup chicken broth

1/8 cup extra virgin olive oil

¼ cup freshly grated parmesan

Salt and pepper as needed 

1. In a medium saucepan, heat the olive oil at medium high heat for about 60-90 seconds until very warm.
2. Add onions, garlic and all herbs along with any salt and pepper to your tastes
3. Cook, stirring occasionally, for 3 minutes at medium high heat
4. Stir in drained and rinsed beans and broth, raise heat to high, bringing it to a boil and then immediately lower heat to low and allow to simmer for about 5 minutes
5. Once the consistency is to a nice stew-like state it is ready to serve. You can either stir the parmesan into the entire dish now and serve immediately, or serve individual helpings with the fresh parmesan on top of each dish.