Smoky Cannellini Beans
- 1 pound dried Cannellini or Great Northern beans, soaked overnight
- 5 quarts chicken or vegetable stock
- 1/4 cup high-phenol, Ultra Premium Extra Virgin Olive Oil
- 1 small onion diced
- 4 cloves garlic minced
- 1 bay leaf torn
- 2 heads of escarole (endive), torn
- 1 tablespoon sweet or hot Spanish smoked paprika
- sea salt and fresh ground pepper to taste
- In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent.
- Add the garlic and paprika and saute for another minute.
- Add the stock, beans, and bay leaf.
- Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.
- 2 pounds lean ground chicken or turkey
- 2 sliced of white or french bread
- 1/2 cup milk
- 2 eggs
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 2 tablespoons minced flat leaf parsley
- 1 tablespoon kosher salt
- fresh ground pepper to taste
- 1/3 cup super fresh, high phenol Ultra Premium Olive Oil
- Soak the bread in the milk.
- In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper.
- Squeeze the soaked bread of excess milk and add to the bowl.
- Mix the contents thoroughly and portion out 1″ diameter meatballs.
- Heat a large skillet over medium -high heat.
- Brown the meatballs in batches until golden, and set aside.
- 1 28 oz. can of crushed tomatoes
- 3 tablespoons super fresh, high phenol Ultra Premium Extra Virgin Olive Oil
- 5 cloves garlic minced
- 1/2 teaspoon red chili flakes (optional)
- 1/2 cup white wine
- 1 teaspoon dried oregano
- sea salt & fresh ground pepper to taste
- Drain all but a small amount of the oil from the skillet used to brown the meatballs.
- Place over medium heat and add fresh olive oil.
- Add the garlic and chili flakes.
- Saute for a minute being careful not to burn the garlic.
- Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs.
- Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls.
- Simmer for approximately 20 minutes.
- Taste and adjust seasoning.
To serve this dish, ladle the beans on to a plate and top with a scoop of meatballs and sauce.
Makes 6 hearty portions
Re-posted from the Veronica Foods blog.