European Soldier Beans With Gorgonzola And Fresh Sage

* Exported from MasterCook II *

EUROPEAN SOLDIER BEANS WITH GORGONZOLA AND FRESH SAGE

Recipe By : COOKING LIVE SHOW #CL8789
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 ounces dried European soldier beans
6 ounces mild Gorgonzola cheese
1/2 cup minced fresh sage (you may substitute
fresh rosemary, but not dried sage)
1/2 cup extra-virgin olive oil


The first step in cooking most dried legumes is soaking them. The
traditional method of soaking beans calls for a soak of 6 to 12
hours.
After picking the beans over and washing them, you should cover them
with
tepid water until they're submerged far under the surface of the
water.
Change the water a few times, especially if your kitchen is warm.

There is a shorter way to soak your beans, if you want to be more
spontaneous. Pick over and wash the beans, then cover them entirely
with
hot water in a large saucepan. Boil the beans for 2 minutes, then
cover
with a lid, remove pot from heat, and let soak for an hour.

When ready to cook, rinse the beans (soaked either way) in tepid
water.
Cover the beans by 2 inches with unsalted cold water in a medium
saucepan.
Bring to boil, reduce heat, and cover partially. Cook for 60 to 90
minutes,
or until beans are soft. The beans should be covered by water at all
times;
you will probably have to add more water to the beans to keep them
completely immersed. Keep a kettle of water at a simmer for this
purpose

When the beans are done, drain them and put them in a mixing bowl.
Add the
remaining ingredients and stir well so that the cheese melts in and
the
sage is well dispersed. Season well with salt and pepper. Serve warm.

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