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


  1. In a heavy 8+ quart stock pot over medium heat saute the onions in the olive oil until translucent.
  2. Add the garlic and paprika and saute for another minute.
  3. Add the stock, beans, and bay leaf.
  4. Simmer for about 1 1/2 hours or until the beans are tender, add the escarole during the last 10 minutes of cooking.

    Chicken Polpettine

    • 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


    1. Soak the bread in the milk.
    2. In a large mixing bowl combine the ground poultry, onion, garlic, cumin, parsley, salt and pepper.
    3. Squeeze the soaked bread of excess milk and add to the bowl.
    4. Mix the contents thoroughly and portion out 1″ diameter meatballs.
    5. Heat a large skillet over medium -high heat.
    6. 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


    1. Drain all but a small amount of the oil from the skillet used to brown the meatballs.
    2. Place over medium heat and add fresh olive oil.
    3. Add the garlic and chili flakes.
    4. Saute for a minute being careful not to burn the garlic.
    5. Add the white wine and scrape up any browned bits adhering to the bottom of the pan from the meatballs.
    6. Reduce the liquid by half and then add the tomatoes, oregano, salt, pepper and reserved meat balls.
    7. Simmer for approximately 20 minutes.
    8. 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.