White Beans With Onion Confit |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This is from Food & Wine Feb 2010. I haven't tried this yet but it looks like a great appetizer or side dish. I would serve this with crusty french bread. They suggest pairing this dish with a citrusy Alabarino: 2008 Santiago Ruiz. Ingredients:
1/4 cup plus 2 tbl extra virgin olive oil |
2 large onions, thinly sliced |
10 garlic cloves, thinly sliced |
1 tablespoon rosemary, chopped |
1/4 teaspoon crushed red pepper flakes |
kosher salt & freshly ground black pepper |
2 (15 ounce) cans cannellini beans, drained and rinsed |
2 tablespoons flat leaf parsley, chopped |
1 cup water |
1/4 cup freshly grated parmigiano-reggiano cheese |
Directions:
1. In a large saucepan, heat the olive oil until shimmering. Add the onions, garlic, rosemary and crushed red pepper and season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until just softened, about 5 minutes.
2. Uncover and cook over moderately low heat, stirring occasionally, until the onions are very soft and lightly caramelized, about 15 minutes longer.
3. Stir in the beans, parsley and water and simmer until stewy, about 5 minutes.
4. Stir in the cheese and season with salt and pepper. Serve warm or at room temperature.
|
|