Cannellini Beans with Black Olive Pistou
With the cold temperatures of late, this recipe might just be what is needed to take the chill off. Cozy up by the fireplace and enjoy this hearty, warming dish. Serve it with crunchy garlic bread and sautéed kale for a complete meal.
- ½ clove of minced garlic
- ¼ cup of finely chopped black olives such as Kalamata or oil cured olives
- 1 tablespoon of red wine vinegar. We recommend the Katz Zinfandel vinegar.
- 1 tablespoon finely chopped parsley
- ¼ cup of Strippaggio Tuscan extra virgin olive oil
- Pinch of red pepper flakes
- Salt to taste
- 2 cups of dried cannellini or great northern beans
- 4 cups of vegetable or chicken broth.
- Rinse the dried beans under cold running water.
- Place rinsed beans in a large bowl and cover with water. Beans should have 3 inches of water on top in order to allow the beans to expand as they absorb the water.
- Soak the beans overnight.
- Once beans are soaked, place them in a large stock pot with 4 cups of chicken or vegetable broth.
- Cook the beans in the broth by simmering until beans are tender which should be about 2 hours.
- Meanwhile mix together the pistou ingredients including the garlic, olives, parsley, vinegar, olive oil and red pepper flakes.
- Season with salt.
- Ladle a cup of the cooked beans and broth into a bowl.
- Top with a tablespoon of the black olive pistou and a drizzle of the Tuscan olive oil.
- Bon Appetit!
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