Cannellini with Browned Butter Sage Sauce

QSis

Grill Master
Staff member
Gold Site Supporter
Every time I think I invented a recipe, I find that someone else has beaten me to it. :bonk:


I still may have "invented" this one, with ideas from other recipes. But I need some help to make it better.

I am on a kick with browned butter and sage sauce, since I have so much fresh sage and want to use it before the frost.

And, as much as I adore pasta, I'm trying to eat it very sparingly.

Sooooo, I bought a couple of cans of Goya cannellini beans, drained and rinsed them and put them in a mesh strainer to drain more.

I browned 3 T. butter, tossed in a handful of fresh sage leaves and cooked them till crisp. Dumped in the beans and tossed with the butter and sage, and sprinkled with a little dash of red pepper flakes. Turned on the heat and stirred until hot.

The flavor was wonderful, but the beans absorbed the sauce.

How can I prevent the beans from absorbing so much of the sauce????

Lee
 

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medtran49

Well-known member
Gold Site Supporter
I don't know about the beans, but fresh sage freezes pretty good I discovered when we bought a container of it but only used a little. I thought what the heck, it's going to go bad anyway, might as well throw it in the freezer.
 

medtran49

Well-known member
Gold Site Supporter
Just got our new Food and Wine mag. There's a recipe for Parisienne gnocchi with browned butter, sage and Jambon ham. I keep talking about making Parisienne gnocchi, maybe I'll finally get around to it as this recipe looks pretty good.
 
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