European Soldier Beans with Gorgonzola & Fresh Sage
Submitted by catbug8
European soldier beans tossed warm with creamy Gorgonzola, fresh sage, and extra-virgin olive oil. Just four ingredients, cooked from dried beans for a rustic Italian-style side dish.
YIELD
1 servingPREP
30 minCOOK
90 minREADY
14 hrsFour ingredients, and every single one pulls its weight.
Dried European soldier beans get simmered until creamy, then tossed while still hot with chunks of mild Gorgonzola, fresh minced sage, and a generous pour of extra-virgin olive oil. The heat from the beans softens the cheese into a rich, tangy coating that clings to each one.
Soldier beans hold their shape well after cooking, which makes them ideal here. They have a mild, slightly nutty flavor that doesn’t fight the bold Gorgonzola. If you can’t find them, cannellini or Great Northern beans work as stand-ins.
The recipe calls for soaking overnight or using a quick-soak method (boil for 2 minutes, then rest for an hour). Either way, keep the beans submerged during the full cook. A simmering kettle of water on the side makes topping off easy.
Chef Tips
- Don’t salt the cooking water. Salt toughens bean skins during the simmer. Season generously after draining instead.
- Serve warm, not hot. Too much heat and the Gorgonzola turns oily instead of creamy.
- Use mild (dolce) Gorgonzola. Aged Gorgonzola piccante will overpower the beans.
- Fresh sage is key here. Dried sage turns bitter and dusty in this application.
Variations
- Rosemary swap: Replace the sage with fresh rosemary for a more woodsy, warming flavor.
- Pear and walnut: Add sliced ripe pear and toasted walnuts for a fall side dish that works beautifully alongside roasted pork.
Ingredients
Directions
The first step in cooking most dried legumes is soaking them.
The traditional method of soaking beans calls for a soak of 6 to 12 hours.
After picking the beans over and washing them, you should cover them with tepid water until they’re submerged far under the surface of the water.
Change the water a few times, especially if your kitchen is warm.
There is a shorter way to soak your beans, if you want to be more spontaneous.
Pick over and wash the beans, then cover them entirely with hot water in a large saucepan.
Boil the beans for 2 minutes, then cover with a lid, remove pot from heat, and let soak for an hour.
When ready to cook, rinse the beans (soaked either way) in tepid water.
Cover the beans by 2 inches with unsalted cold water in a medium saucepan.
Bring to boil, reduce heat, and cover partially.
Cook for 60 to 90 minutes, or until beans are soft.
The beans should be covered by water at all times; you will probably have to add more water to the beans to keep them completely immersed.
Keep a kettle of water at a simmer for this purpose When the beans are done, drain them and put them in a mixing bowl.
Add the remaining ingredients and stir well so that the cheese melts in and the sage is well dispersed.
Season well with salt and pepper.
Serve warm.
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