Beans with Tuna

Beans with Tuna

by | Sep 8, 2018 | Uncategorized

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 Beans with Tuna
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Course Side Dishes
Keyword Olive Oil
Servings
Ingredients
  • 2 398 ml cans Italissima Cannellini White Beans
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 400 grams Mediterranean Gourmet Tuna in Olive Oil
  • 2 Garlic Cloves, crushed
  • 2 tbsp Water
  • 4 Fresh Sage Leaves, Chopped
  • Salt & Pepper
  • Sprig of Fresh Sage
Course Side Dishes
Keyword Olive Oil
Servings
Ingredients
  • 2 398 ml cans Italissima Cannellini White Beans
  • 4 tbsp Preferisco Extra Virgin Olive Oil
  • 400 grams Mediterranean Gourmet Tuna in Olive Oil
  • 2 Garlic Cloves, crushed
  • 2 tbsp Water
  • 4 Fresh Sage Leaves, Chopped
  • Salt & Pepper
  • Sprig of Fresh Sage
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Instructions
  1. Heat three tbsp. of oil in a heavy bottom skillet. Add garlic and sage sprig and cook over low heat until the sage starts to sizzle. Remove the garlic and discard. Drain the liquid from the cannellini beans and add cannellini beans to the skillet. Cook for one minute and add water. Season with salt and pepper.
  2. Cook until all the liquid has been absorbed. Remove and discard the sage. Pour the beans into a bowl and set aside to cool.
  3. Flake the tuna, removing any excess oil from the can. Gently mix in the tuna while the beans are still warm. Sprinkle with fresh sage, drizzle with olive oil and serve.
White Bean Soup with Smoked Ham

White Bean Soup with Smoked Ham

by | Sep 8, 2018 | Uncategorized

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 White Bean Soup with Smoked Ham
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Course Side Dishes
Keyword Vegetables
Servings
Ingredients
  • 3/4 cup Bonta Dried Cannellini Beans
  • 2 Smoked Ham Hocks (500 gr total weight)
  • 1 1/2 cups Preferisco Diced Tomatoes
  • 1 Yellow Onion, Minced
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1/4 lb Bacon, Chopped fine
  • 1/2 cup Chopped Carrot
  • 6 cups Chicken Stock
  • 6 sprigs Fresh Parsley
  • 2 sprigs Fresh Thyme
  • 2 Merchants Bay Leaves
  • 3 tbsp Fresh Mint, Chopped
  • Salt & Pepper
  • Mint sprigs for garnishing (Optional)
Course Side Dishes
Keyword Vegetables
Servings
Ingredients
  • 3/4 cup Bonta Dried Cannellini Beans
  • 2 Smoked Ham Hocks (500 gr total weight)
  • 1 1/2 cups Preferisco Diced Tomatoes
  • 1 Yellow Onion, Minced
  • 1 tbsp Preferisco Extra Virgin Olive Oil
  • 3 cloves Garlic, Minced
  • 1/4 lb Bacon, Chopped fine
  • 1/2 cup Chopped Carrot
  • 6 cups Chicken Stock
  • 6 sprigs Fresh Parsley
  • 2 sprigs Fresh Thyme
  • 2 Merchants Bay Leaves
  • 3 tbsp Fresh Mint, Chopped
  • Salt & Pepper
  • Mint sprigs for garnishing (Optional)
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Instructions
  1. Rinse the beans, place in a bowl and add water to cover generously. Soak for three hours. Drain and place in a saucepan with thyme and parsley sprigs, bay leaves, and water to cover by two inches. Over medium-high heat bring to a boil, reduce heat and let simmer until tender, about 40-50 minutes. Drain well and throw away thyme and parsley sprigs.
  2. While the beans are cooking, in a soup pot over medium heat, warm the olive oil. Add onion, carrot and bacon and sauté until onion is soft, about 10 minutes. Add the garlic and cook for another minute. Add the ham hocks, tomatoes and chicken stock and bring to a boil. Reduce heat to low and cook uncovered until the ham just starts to fall away from the bone, about one hour. Add the beans and continue simmering until the ham falls from the bone, and the beans are tender, about another hour.
  3. Remove the ham hocks from the soup and set aside until cool enough to handle. Throw away the skin and bones and chop meat into ½ inch pieces. Add the ham back into the soup. Add chopped mint and salt and pepper to taste.
  4. Pour soup into soup bowls, garnish with mint sprigs and serve.