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Home > posts > 2015 > 09 > 2015-09-21_cannellini_beans_with_garlic_and_sage_sweet_potato.html
Cannellini Beans With Garlic And Sage and Roasted Sweet Potatoes and Caramelized Onions
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Meredith did nearly all of the work for this meal. She made the beans from this Bon Appetit recipe (local[@rev]). The only real change was that she brined them and used rosemary instead of sage. The conventional wisdom used to be that you shouldn't salt/brine them but as this Kitchn (and referenced Cook's Illustrated book The Science of Good Cooking) note, brining can be a good way to go.
The rosemary gave them an interesting and strong flavor but it was pleasant and I liked it a lot. We did have to cook them longer but that is likely the altitude (water boils at 203°F).
As the title says, we also had them with roasted sweet potatoes and caramelized onions. Not too much to that. We pierced the potatoes with a fork and roasted them at 375°F for 45-60 minutes. We did the onions (mostly french-cut red) on a very low heat. We served it with a little bit of butter melted in.
I thought it was really good. Especially when I basically stuffed the potatoes with the beans. It was also an easy meal, but very slow. Something we could prep in the future next time. And I think Meredith was happy with brining the beans.
Cannellini Beans With Garlic And Sage (from Bon Appetit)
Local Copy[@rev] -- (U: "guest" P: name of my dog, all lower case)