Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily. | 2. Cook, stirring occasionally, about an hour. Add about 1/2 tsp salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so. | 3. If the mixture is very soupy, raise the heat a bit and cook off the remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bean	1	lb	rinsed picked dried	1524.0722	282.3616	95.7535	5.3524
sage	1	tablespoon	minced	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
extra virgin olive oil	2	tablespoons		-	-	-	-

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