Tuscan White Beans with Tomatoes

It is a beautiful, sunny but COLD day here in Middle Georgia, so I decided to make something a bit more hearty for lunch today.

Dried beans are:

1. Healthy
2. Cheap
3. Easy to Prepare

This simple preparation is a favorite way to prepare beans in Tuscany—home of the mangiafagioli, or bean eaters. NOTE: The cooking time for dried beans may vary; older beans often take longer to soften.

1 lb. dried zolfini or cannellini beans
4 tbsp. fruity extra-virgin olive oil
1 large sweet onion, sliced
2 cloves garlic, crushed
1 can diced tomatoes (I use Hunts)
Salt to taste...
3–4 whole black peppercorns
Salt and freshly ground black pepper
1. Sort through beans, discarding any small stones; then rinse beans under cold running water. Put beans in a large earthenware casserole, cover with cold water, and set aside to soak for at least 4 hours or overnight.
2. Drain beans; then add 12 cups cold water, 2 tbsp. of the oil, garlic, and peppercorns. Cover and bring to a simmer over medium heat, about 1 hour. Season to taste with salt, reduce heat to medium-low, and gently simmer, stirring occasionally with a wooden spoon, until bean skins are tender and interiors are soft, about 1–2 hours more.
3. In the meantime carmelize onions in large frying pan in a tablespoon olive oil.
4.  Drain beans and add to carmelized onions and add canned, diced tomatoes and simmer until
     most of the liquid from the tomatoes has been absorbed.
5.  Serve hot with some Tabasco or Siracha for a bit of zip!

and here are a few nutrition facts for you:

Nutrients in
Navy Beans
1.00 cup (182.00 grams)

Nutrient%Daily Value

fiber76.4%

folate63.7%

tryptophan56.2%

manganese48%

protein29.9%

vitamin B128.6%

phosphorus26.2%

magnesium24.1%

iron23.8%

Calories (254)14%

These facts are for "Navy Beans", but all the white beans have about the same nutritional values ..

As you can see, the FIBER content is wonderful, and something we all tend to be lacking in.

God Bless - Healthy Eating - Peace, Love and Joy to all!

Yummy TidBits!

Made with everyday ingredients from your pantry, these baby quiche will delight your guests!


Preheat oven to 300 degrees F.


3/4 cup crushed saltine or Ritz crackers
4 tablespoons butter, melted
Nonstick cooking spray
1 cup chopped green onion including tops
2 additional tablespoons butter
2 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup grated Swiss cheese
If you want to change these up a bit you may add finely chopped ham, bacon or sausage! But, remember, they are MINI!


1. Combine cracker crumbs and melted butter.
2. Divide crumbs among mini muffin tins that have been sprayed with a nonstick cooking spray.
3. Saute onion for 10 minutes in 2 tablespoons butter. Cool, then divide evenly on top of cracker crumbs.
4. Beat eggs; add milk, salt, pepper, and Swiss cheese.
5. Spoon filling on top of onions in tins. Do not fill to top, as they will run over.
6. Bake until set, about 15 to 20 minutes.
Do not over bake! May be stored in refrigerator or freezer. Warm in oven before serving.

I made these for a brunch I was having and both Children and Adults loved them!

re

Successful Pear Preserves

Well people, after yesterdays miserable failing with the pear preserves, I decided to try a new tack. After a lot of research, I found that the best way to deal with those hard canning pears like we have here in Georgia is NOT with pectin.

What seemed to work the best after a little experimentation was this:

Peel and slice thinly enough pears to make 6 cups
Place sliced pears in a large, thick pot and cover with 4 and 1/2 cups of white sugar
Add 2 TBSB Cinnamon and 1 TSP of Allspice and 2 TBSP Lemon Juice
Put all on medium heat, and cook for 1 and one half hours until pears are tender,
and transparent
The syrup will reduce down as you cook the pears, and the longer you cook them,
the thicker the syrup will be. Using a slotted spoon fill the jars to within 1/2 inch of the top of the jar...add syrup to complete the filling process.
Put the hot pears in sterilized jars and put lids on and process for 10 minutes.

If you are doing more than one batch, I found that you can use the syrup from the first batch and add another 6 cups of pears and then only add 2 cups of sugar and 1 TBSP Cinnamon and 1/2 TSP Allspice.

I actually did FOUR batches this way, and they came out great. SUCCESS!!!
The leftover syrup would taste great over pancakes, waffles, etc.