Food: Dinner Tonight – White or Cannellini Bean Stew

In Rome, for a mid day fuel, I searched for restaurants which served Cannellini bean stew and if they didn’t offer it, I kept on walking until I found the one place that did. Cannellini bean stew drizzled with olive oil and dusted with fresh Parmesan cheese – is probably the best meal I’ve had in Italy.

Anyway, tonight, we are having cannellini bean stew in my household, and this recipe is one that sparked an interest because…1 tablespoon of tomato paste added to the beans. Which is something my mother used to do with the white bean stew she made centuries ago in her Mediterranean kitchen.   The other part I plan to do is instead of the meatballs, I will saute Italian sausage without the case in a touch of olive oil and garlic, and then add it to the bean stew. Sprinkle the Parmesan cheese, and a pinch of finally chopped Italian parsley and serve. This cuts down on time and tastes equally good. 

For meatballs
  • 200 g (7 oz) of ground beef
  • 100 g (3,5 oz) of fresh pork sausages, without the case
  • 1 medium potato boiled
  • 2 tablespoons of grated pecorino romano
  • 1 clove of garlic
  • Some sage leaves
  • ½ teaspoon of fennel seeds
  • Salt
  • Black pepper
  • All purpose flour
For the stewed beans
  • Some sage leaves
  • 2 cloves of garlic
  • Extra virgin olive oil
  • 600 g (1 lb 5 oz or 3 ½ cups) of cannellini beans, already cooked
  • 300 ml (1 ⅓ of a cup) of bean cooking water
  • 1 tablespoon of tomato paste  {more}

Being from California, I have to say my favorite cab is Beringer, especially when I venture to the winery in Napa and pick a bottle or two or three ‘fresh’ off the shelves. 

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