Best Fagiolini In Umido Braised Beans Recipes

Braised Beans image

Provided by Food Network Kitchen

Time 2h

Yield 6 servings

Number Of Ingredients 8

1 pound dried cannellini beans, picked over
6 leaves fresh sage
6 cloves garlic (3 smashed, 3 sliced)
Coarse sea salt
1/2 cup extra-virgin olive oil, plus more for drizzling
1 plum tomato, diced
Freshly ground pepper
1/4 cup roughly chopped fresh parsley

Steps:

Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.
Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.
Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

Green Beans Braised with Tomatoes and Basil image

Yield Makes 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 large plum tomatoes, finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

Steps:

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.