Every time I think I invented a recipe, I find that someone else has beaten me to it.
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
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