*  Exported from  MasterCook  *

Cannellini Caprese

Recipe By     : Copyright 2015, L. Diehl, Original recipe
Serving Size  : 5   Preparation Time :0:15
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1  cup           dried cannellini beans
       2  clove         garlic
       1  sprig         fresh sage
       2  tbsp          extra-virgin olive oil -- divided
       1  tsp           salt -- divided
       2  cup           cherry tomatoes, cut in half
       1  cup           cherry-sized fresh mozzarella balls, cut in half
     1/2  cup           chopped basil
       1  tbsp          balsamic vinegar
          to taste      black pepper

First cook the beans. Rinse and pick over the dried beans, tossing out any that are split or damaged. Put beans in a wide-bottomed pot, with cold water to cover by 2 inches. Let the beans come to a low simmer. Meanwhile add the garlic, sage and 1 tablespoon of the oil. Cook at a low, gentle simmer until the beans are tender and smooth, 60-90 minutes. Remove from heat. Remove the sage, add 1/2 teaspoon salt and let cool.
To assemble the salad, drain and rinse 3 cups of the cooked, cooled beans. Place in a serving bowl with the tomatoes, mozzarella and basil. Toss gently, then garnish with the remaining olive oil and the balsamic vinegar. Add the remaining salt if needed, and black pepper to taste. Enjoy.

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