Navy Beans with Raw Extra Virgin Olive Oil

by Tony Pereira June 07, 2014

NavyBeans

I know what you are thinking, "Navy Beans?" In Italy poor people do not buy cheap frozen food. They simply eat all kinds of beans. They are very nutritious and cost less than processed food. Give it a try! This is one of my favorite recipes.

Recipe

  • Active Time: 30 minutes
  • Total Time: 15 hours and 15 minutes
  • Yield: 6 servings 2 cups each

Ingredients:

  • 12 oz (350 g) Dried White Navy Beans (Cannellini Beans can be used)
  • 7 Tbsp (100 ml) Papa Vince EVOO
  • 3 cloves Garlic, minced
  • 1 tsp Sage, chopped
  • 1/2 lb of Pasta (preferably small penne or another pasta in likeness)
  • 10 oz (300 g) Italian Tomatoes (If desired)

Instructions:

(1) Soak beans for 12 hours in cold water then drain.
(2) Bring 7 cups (3 1/2 pints) of water to boil, add beans and let them boil for 5-7 minutes.
(3) Meanwhile bring another 7 cubs of water to boil in a different pot.
(4) Drain the beans and add to the 2nd pot when boiling and turn heat down to a minimum. This step is very important because it removes the seed protective membrane which causes most digestive discomfort.
(5) Simmer without stirring for 3 hours. Drain beans again and set aside. Make sure to save some of the drained water.
(6) Chopped Fresh Roma Tomatoes into slice or squares.
(7) Heat Papa Vince EVOO and fry minced garlic until it begins to change color. DO NOT BROWN.
(8) Add drained beans.
(9) Stir gently with a wooden spoon to coat evenly with olive oil, taking care not to break up the beans. If it feel to dry, add some of the drain water.
(10) Add the chopped tomatoes and the chopped sage and simmer gently for another 15 minutes.
(11) Serve and add Fresh Papa Vince EVOO to taste. Simply Delicious!
(12) If desired, prepare some pasta and add beans as sauce. Make sure to drop a spoon of Papa Vince EVOO to season. Simply Delicious!

Buon Appetito!



Tony Pereira
Tony Pereira

Author




Also in Recipe

Cilantro Lime Chicken
Cilantro Lime Chicken

by Esther Milne September 20, 2019

A citrus marinade that is juicy and full of flavor and the longer you marinade your chicken the better it will be.  I like to prepare mine the day before and let it sit in the refrigerator for 24 hours, then all I have to do is set it on the grill.  I'm sure you could also bake it in the oven or saute on the stove top, whichever is your preferred way of cooking chicken.

Continue Reading

Autumn Squash Soup
Autumn Squash Soup

by Esther Milne September 13, 2019

This is a simple recipe that is perfect for the fall.  The squash is filling and flavorsome and the raw garlic gives a real boost to your immune system just in time for the cooler weather.  

Continue Reading

Pasta Spezzatino
Pasta Spezzatino

by Esther Milne September 11, 2019

Pasta Spezzatino is a classic Italian recipe, named after the small cubes of beef.  That's what 'spezzatino' means, 'little cubes of meat'.  The meat is gently cooked in a rich tomato sauce and served on top of pasta.  Traditional recipes add in mushrooms & carrots but my mom & I love garden peas so that's what we use in our family and it's called 'Pasta Spezzatino e piselli'.

Continue Reading