- 2 Tbs. Olive Oil
- 3 Cans Cannelloni beans (Rinsed).
- 1 Small Yellow Onion
- 4 Cloves of Garlic Smashed
- 5 Sprigs of Fresh Thyme Chopped
- 1 Cup White Wine
- 1 Cup Low Sodium Chicken Stock
- 1 tsp. Truffle Oil
- Salt & Pepper
Medium sauce pan over medium heat, add olive oil, add onions and slowly soften (no brown crisping). Add garlic and thyme. Allow everything to really become soft. Add the rinsed beans and stir everything together for a minute. Turn up to medium high heat and add the wine. Let reduce til wine is almost gone then add the chicken stock. reduce heat to medium low and let the beans break down stirring occasionally (about 20 min). Drizzle in truffle oil and season with salt and pepper. (4 Servings)
Finishing Tip: The other night I spooned the bean mash into small ramekins and topped them with a little parmesan cheese, pinch of parsley and an additional (tiny) drizzle of truffle oil and browned the top under the broiler.