Thursday, April 24, 2008

To the budding season

A chaff bears a grain
Wondrous its potential
Life into life it grows
Waiting for tomorrow
Some become a meal

White Beans with Tomato and Sage - yields 8 servings
1 1/2 cups white navy beans - soaked overnight in three times their volume of water
1 large onion - diced
2 garlic cloves - crushed to a paste
1/4 cup sage leaves - chopped
1/2 pound Roma tomatoes
1/2 cup Sherry or Balsamic vinegar
2 teaspoons ground coriander
1/4 cup olive oil
Salt and black pepper to taste

Bring a heavy lined pot filled with 2 quarts of water to a boil. Add the drained beans, and gently cook for 45 minutes, or until soft to the bite. Drain and hold to the side.
Cut the Roma tomatoes in quarters, and remove the seeds. Then dice the tomatoes. In a sauté pan heat the oil, and add the onions. Cook the onions till they are caramelized. Remove from the heat and toss in the tomatoes, sage, garlic, coriander and vinegar. Return to the heat, and add the beans, and gently toss together till warmed. Season with salt and black pepper.

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