Fagioli e radicchio (cannellini beans with radicchio)

6 servings

Ingredients

Quantity Ingredient
1½ cup Dried cannellini beans; soaked overnight
5 cups Water
1 16 oz can plum tomatoes; chopped
3 tablespoons Extra virgin olive oil
1 Sprig fresh rosemary
3 Fresh sage leaves
1 Bay leaf
2 Cloves garlic; peeled
3 smalls Head radicchio; halved
Salt and pepper; to taste

Directions

Drain and rinse beans. In a large pot combine beans, water, tomatoes, 2 tbsp of the olive oil, rosemary, sage, bay leaf, and whole garlic cloves.

Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 1 to 1½ hours, until beans are tender.

Prepare grill or preheat broiler. Lightly brush each radicchio half with remaining olive oil, then salt and pepper to taste. If using a grill, cook over medium-hot coals for 3 to 5 minutes per side, or until the thick base can be easily pierced. If using a broiler, place the seasoned radicchio on a cookie sheet lined with foil and broil 4 to 6 inches from the heat for 4 to 5 minutes on each side.

When the beans are done, discard the rosemary, sage and bay leaf. Season beans to taste with salt and pepper. Divide grilled or broiled radicchio between 6 plates and top with beans. Drizzle with more olive oil, if desired.

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life March 1999 Converted by MM_Buster v2.0l.

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