Recipe: Fagioli E Radicchio (Cannellini Beans with Radicchio)

FAGIOLI E RADICCHIO
(CANNELLINI BEANS WITH RADICCHIO)

1 1/2 cups cannellini beans (dried) soaked overnight
5 cups water
1 (16 ounce) can plum tomatoes, chopped
3 tablespoons extra-virgin olive oil
1 sprig fresh rosemary
3 fresh sage leaves
1 bay leaf
2 cloves garlic
3 small heads radicchio, halved
salt and pepper to taste

Drain and rinse the soaked beans.

In a large pot combine beans, water, tomatoes, 2 tablespoons of the olive oil, rosemary, sage, bay leaf, and whole garlic cloves. Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 1 to 1 1/2 hours, until beans are tender.

Prepare grill or preheat broiler.

Lightly brush each radicchio half with remaining olive oil, then salt and pepper to taste.

If using a grill, cook over medium-hot coals for 3 to 5 minutes per side, or until the thick base can be easily pierced. If using a broiler, place the seasoned radicchio on a cookie sheet lined with foil and broil 4 to 6-inches from the heat for 4 to 5 minutes on each side.

When the beans are done, discard the rosemary, sage and bay leaf. Season beans to taste with salt and pepper.

Divide grilled or broiled radicchio between 6 plates and top with beans. Drizzle with more olive oil, if desired.

Servings: 6
Source: Veggie Life Magazine, March 1999