Monday 11 January
The cannellini beans from
yesterday were finally tender, having simmered in the crockpot all last night. We need to remember that these little suckers
take 16 hours to reach edibility, and that's with an overnight pre-soak.
Their sole flavoring had been chopped onion, garlic, and some
sprigs of sage, in the Tuscan fashion, so we picked out the sticks and added salt and some chopped fresh
sage leaves.
Then we sliced a couple of fresh
Metts from Eckerlin's, and fried them in a pan with chopped onions. Into that, we ladeled a good amount of beans,
and simmered until all the flavors melded.
Very good - eventually.
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