beans and sage

I've done pasta with sage and butter, but last night I had white beans on my mind--after telling Maria about pesto and beans.

Great and simple summer dish:

Saute the beans in mixture of butter and olive oil (to make believe you are doing it healthy) with sliced sage, chopped basil, and a touch of hot pepper.

Serve with parsley garnish, salad, and either Proseeco or a Provencal rose.

PS: I forgot to mention to add a touch of stock (1/2 cup at most) and stir the beans constantly until the stock evaporates.

Would these be fresh beans, dried and reconstituted, or jar/can?

Would these be fresh beans, dried and reconstituted, or jar/can?

The first of my fresh bean crop, but dried and reconstituted would work. I hate canned beans.

And of course Prosecco is far better than Proseeco

So Thomas, I am guessing again, but I suppose you are speaking about the thing that some here call by some fancy French name, and I call "green beans"? If I am guessing correctly, do you have a favorite? I kinda favor a stringless bean or the flat Italian (whatever that is called).

So Thomas, I am guessing again, but I suppose you are speaking about the thing that some here call by some fancy French name, and I call "green beans"?

Oh. I was reading it as a cannellini type bean.

[Robin Garr]

Oh. I was reading it as a cannellini type bean.

I'm sure you're correct, Cynthia. Thomas said "white beans," and Tuscan beans-and-sage almost invariably use cannellini beans. I'm not sure how BobH got "green" out of that.

Thomas said:


PostPosted: Tue Jul 10, 2007 6:58 Post subject: Re: beans and sage Reply to topic Reply with quote
Stuart Yaniger wrote:
Would these be fresh beans, dried and reconstituted, or jar/can?


The first of my fresh bean crop, but dried and reconstituted would work. I hate canned beans.

And of course Prosecco is far better than Proseeco Wink
_________________
Thomas P

I am not thinking that dried beans is a fresh bean crop. Maybe that is why I thought haricot verts?

[Robin Garr]

I am not thinking that dried beans is a fresh bean crop. Maybe that is why I thought haricot verts?

Bob, most dried bean dishes can also be made with freshly <i>shelled</i> white beans from the pod, which are basically the fresh form of the famliar dried bean.

Here's a recipe from The Splendid Table using fresh white beans:

Fresh White Beans with Garlic and Light Basil Sauce

I expect Thomas is doing something similar with his beans and sage.

I am not thinking that dried beans is a fresh bean crop. Maybe that is why I thought haricot verts?

Bob, most dried bean dishes can also be made with freshly <i>shelled</i> white beans from the pod, which are basically the fresh form of the famliar dried bean.

Here's a recipe from The Splendid Table using fresh white beans:

Fresh White Beans with Garlic and Light Basil Sauce

I expect Thomas is doing something similar with his beans and sage.

Yeah, and because I had just come up with the idea of doing this two nights ago, I even forgot to mention the garlic, which is the ingredient that should have been listed right up there with the beans

BobH, they were my fresh cannellini beans. I believe this can be done with any white bean. Not sure about sage and green (string) beans. Never tried that.

Next time I try the white beans, I will add wine--maybe 1/4 cup wine, 1/4 cup stock.

Robin,


Similar but different than the Splendid Table recipe. In the one I did, the butter adds texture and flavor, and the liquid I used is at minimum--plus, with sage and basil in mine, I don't see the need for a bay leaf.

So Thomas, I am guessing again, but I suppose you are speaking about the thing that some here call by some fancy French name, and I call "green beans"?

Oh. I was reading it as a cannellini type bean.

Me too. As for sage and green beans I would think that the sage would overpower or conflict with the flavor of the green bean.

If you are using the white beans as a side dish and Brunello is your choice of wine with the roasted lamb rack, then use rosemary for the beans instead of sage. Sage will overpower the Brunello. Not that anyone was talking about that. Sorry.

rwj

So Thomas, I am guessing again, but I suppose you are speaking about the thing that some here call by some fancy French name, and I call "green beans"?

Oh. I was reading it as a cannellini type bean.

Me too. As for sage and green beans I would think that the sage would overpower or conflict with the flavor of the green bean.

If you are using the white beans as a side dish and Brunello is your choice of wine with the roasted lamb rack, then use rosemary for the beans instead of sage. Sage will overpower the Brunello. Not that anyone was talking about that. Sorry.

rwj

Robert,

Sage does not seem to overpower Barolo, Barbaresco, Spanna, and all sorts of Nebbioli...but, it is summer, and I liked the chilled Provencal rose with the dish.

Right. But Brunello is not a nebbiolo. Maybe it is just my palate but I have always found rosemary to work better with Brunello.

rwj

Right. But Brunello is not a nebbiolo.

rwj

I know that. That's why I offered the opposite: that sage doesn't overpower Nebbiolo.

I'm not going to use rosemary when I want to use sage, so I'll seek a wine that can stand up to the sage. I do believe that rosemary is perfect with lamb, and there, I like Rhone-style wines best.

Right. But Brunello is not a nebbiolo.

rwj

I know that. That's why I offered the opposite: that sage doesn't overpower Nebbiolo.

I'm not going to use rosemary when I want to use sage, so I'll seek a wine that can stand up to the sage. I do believe that rosemary is perfect with lamb, and there, I like Rhone-style wines best.

Man, I'm really sorry. I didn't quite get what you were saying. I didn't mean for that to sound pissy.

rwj

Yeah, and because I had just come up with the idea of doing this two nights ago, I even forgot to mention the garlic, which is the ingredient that should have been listed right up there with the beans

Funny, because when I was reading your original post, I thought to myself, great, but where's the garlic?
White beans. Garlic. Pepperoncino. The other holy trinity.

Right. But Brunello is not a nebbiolo.

rwj

I know that. That's why I offered the opposite: that sage doesn't overpower Nebbiolo.

I'm not going to use rosemary when I want to use sage, so I'll seek a wine that can stand up to the sage. I do believe that rosemary is perfect with lamb, and there, I like Rhone-style wines best.

Man, I'm really sorry. I didn't quite get what you were saying. I didn't mean for that to sound pissy.

rwj

No problem, Robert. I know that online posting often loses the nuance. I was just reiterating my point.

It's the direct nastiness and crassness that I've encountered a few times that really pisses me off...

Yeah, and because I had just come up with the idea of doing this two nights ago, I even forgot to mention the garlic, which is the ingredient that should have been listed right up there with the beans

Funny, because when I was reading your original post, I thought to myself, great, but where's the garlic?
White beans. Garlic. Pepperoncino. The other holy trinity.

John,

Garlic is like my third hand when cooking and so, I often forget to mention it in the recipe...

Great idea: how many Holy Trinity of Food can we come up with on WLDG. Maybe to start another thread.

Great idea: how many Holy Trinity of Food can we come up with on WLDG. Maybe to start another thread.

Start it and sticky it!

rwj