Sonoma White Bean Ragout with Herbs & Garlic
SONOMA WHITE BEAN RAGOUT WITH HERBS & GARLIC
Serves 8
2 cups dry Great Northern beans
2 celery ribs with leaves
2 carrots, peeled & sliced lengthwise
2 onions, peeled, halved & stuck with 2 whole cloves per half
2 bay leaves
1/2 cup extra-virgin olive oil
2 T garlic, minced
1 T each: rosemary, sage & thyme leaves (if fresh, 1 1/2 T each, minced)
1 c Pecorino Romano, freshly grated
Salt & freshly ground black pepper
3 large tomatoes, peeled, seeded & diced
Cover beans with 3 inches of cold water, bring to boil & cover. When all liquid is absorbed, drain and rinse. Cover with fresh water, adding celery, carrot, onion and bay leaves. Bring to a boil, reduce heat and simmer, covered for 30 minutes or until beans are cooked but firm-tender. Drain liquid and reserve, discard vegetables and bay leaves.
Heat olive oil and sauté garlic until translucent. Add beans with two cups cooking liquid, herbs and half the grated cheese. Bring to a boil and cook until liquid reduces. Add tomatoes and remaining cheese and serve. Serve with DeLoach Chardonnay.