Cannellini Beans with Calolea's Mission Blend Olio Nuovo
Did you know that olive oil is a seasonal product? The first press of the olives happens anywhere from late October to January. The early harvest olive oils will embody robust peppery notes, whereas the later harvest will have a more buttery essence. Treat your palette to the flavors of the season by purchasing some Oilo Nuvo.
READY IN 90 MIN
- 1 lb. (2½ cups) cannellini beans
- 1 medium onion, halved
- 1 head garlic, split in half
- 8 fresh sage leaves
- 5 black peppercorns
- Juice of ½ lemon
- ¾ cup extra-virgin olive oil ( We used Calolea’s Olio Nuovo)
- Salt and freshly ground black pepper
Place beans in a heavy pot with enough water to cover. Bring water to a boil, then strain beans and return to pot. Add fresh water to cover. Add onion halves, garlic, 6 of the sage leaves, peppercorns, and ½ cup of the olive oil. Cover and bring to a boil. Reduce heat to low and simmer until beans are tender, about 45 minutes.
Cool beans, uncovered, in their cooking liquid. Strain. Remove and discard peppercorns. Transfer beans to a mixing bowl. Chop remaining 2 sage leaves and a lemon juice, stir into beans, along with remaining ¼ cup olive oil. Season to taste with salt and pepper. Finish with more olive oil.