*  Exported from  MasterCook II  *
 
           EUROPEAN SOLDIER BEANS WITH GORGONZOLA AND FRESH SAGE
 
 Recipe By     : COOKING LIVE SHOW #CL8789
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Live
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    9      ounces        dried European soldier beans
    6      ounces        mild Gorgonzola cheese
      1/2  cup           minced fresh sage (you may substitute
                         fresh rosemary, but not dried sage)
      1/2  cup           extra-virgin olive oil
 
 
 The first step in cooking most dried legumes is soaking them. The
 traditional method of soaking beans calls for a soak of 6 to 12 
 hours.
 After picking the beans over and washing them, you should cover them 
 with
 tepid water until they're submerged far under the surface of the 
 water.
 Change the water a few times, especially if your kitchen is warm.
 
 There is a shorter way to soak your beans, if you want to be more
 spontaneous. Pick over and wash the beans, then cover them entirely 
 with
 hot water in a large saucepan. Boil the beans for 2 minutes, then 
 cover
 with a lid, remove pot from heat, and let soak for an hour.
 
 When ready to cook, rinse the beans (soaked either way) in tepid 
 water.
 Cover the beans by 2 inches with unsalted cold water in a medium 
 saucepan.
 Bring to boil, reduce heat, and cover partially. Cook for 60 to 90 
 minutes,
 or until beans are soft. The beans should be covered by water at all 
 times;
 you will probably have to add more water to the beans to keep them
 completely immersed. Keep a kettle of water at a simmer for this 
 purpose
 
 When the beans are done, drain them and put them in a mixing bowl. 
 Add the
 remaining ingredients and stir well so that the cheese melts in and 
 the
 sage is well dispersed. Season well with salt and pepper. Serve warm.
 
                    - - - - - - - - - - - - - - - - - -