| the beans: | |||
|---|---|---|---|
| 1 3 |
lb qt |
cannelini beans water |
rinse beans; bring to a boil, turn off; let rest c. hour |
| 1/4 2 1 |
c ea t |
olive oil bay leaves oregano |
add, and simmer 1 to 2 hours 'til tender; drain, saving the cookine liquid, reserve |
| 4 2 |
clv T |
garlic minced olive oil |
in dutch oven saute 'til garlic starts to brown |
| 1 |
c |
red wine |
add and simmer, 'til wine reduced by half, 5-10 min |
| 2 1/4 1/2 1/2 |
c c c c |
cooking liquid olive oil prunes, chopped castelvetrano olives, halved |
add with reserved beans and simmer 10-15 min till liquid thickens |
| the spuds: | |||
| 1 2 |
lb T |
fingerling spuds olive oil |
halve spuds, toss, roast in 400 F oven 'til golden and tender, c. 30 min; reserve |
| 2 1/4 2 2 |
T c ea T - - |
capers parsley, torn shallot, minced vinegar salt, to taste pepper, to taste |
in suitable bowl, toss together with reserved spuds |
| |||