Courtesy The Gourmet Review

This Cannellini Recipe was inspired by a trip to Tuscany last year with Executive Sous Chef Nick Mastracusa. This is simple, healthy and quick to prepare.

Every Thursday evening is Tuscany Night on the beach at The Four Seasons Resort Hualalai. Chef Nick gives a nod to Tuscany, Italy with his Tuscan inspired menu. Ingredients are fresh from the market that morning and are featured grilled on a beach barbecue steps away from the Beach Tree Restaurant.  My favorite side dish was this bowl of white cannellini beans topped with freshly grated Pecorino cheese and fresh herbs.

INGREDIENTS

1 pound dried cannellini beans (Four Seasons uses C & F small whites)*

Chicken stock  ( homemade or I use 3 boxes of Swanson’s 32 ounce chicken broth low sodium)

Grated pecorino cheese

Juice from one Fresh lemon

Fresh thyme, parsley and rosemary (equal parts to finish off the beans just before serving).

Extra Virgin Olive Oil

INSTRUCTIONS

Soak the beans in water overnight in a large bowl filled with water.

Next day, strain the beans from soaking water.

Put beans in a large pot and cover generously with 64 ounces (2 boxes of Swanson’s)chicken stock.

Bring to boil and then turn heat down to simmer.

Cook until soft, but not mushy, about an hour. Add last 32 ounces of chicken broth when soft.

Add grated pecorino at the end to thicken.

Add fresh lemon juice to taste.

PRESENTATION

To serve, ladle beans into bowl.

Pour  slight drizzle of olive oil over beans.

Finish by sprinkling with Pecorino cheese and fresh herbs.

*I have tried this with navy beans when I couldn’t find in store, as well as large cannellini beans from Whole Foods. Neither worked well. If you can’t find the C & F small whites, you can order on Amazon. I order extras, so I always have them, since this has become such a popular dish in our house.

– The Gourmet Review