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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves. | 2. Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth. | 3. While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper. | 4. Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry. | 5. Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper. | 6. Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving. | 7. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini bean	2	cups	sorted soaked	-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
bay leaf	1			-	-	-	-
thyme sprig	2			-	-	-	-
sage leaf	10			-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
yellow onion	1		cut	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
white wine	1/3	cup		-	-	-	-
italian parsley	1/2	tablespoon	chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.