Fagioli e Radicchio
(Cannellini Beans with Radicchio)
1 1/2 c dried cannellini beans — soaked overnight
5 c water
1 16 oz can plum tomatoes — chopped
3 tbsp extra virgin olive oil
1 sprig fresh rosemary
3 fresh sage leaves
1 bay leaf
2 cloves garlic — peeled
3 sm head of radicchio — halved
salt and pepper — to taste
Drain and rinse beans. In a large pot combine beans, water, tomatoes, 2 tbsp of the olive oil, rosemary, sage, bay leaf, and whole garlic cloves.
Bring to a boil, then reduce heat to low and cook, stirring occasionally, for 1 to 1 1/2 hours, until beans are tender.
Prepare grill or preheat broiler.
Lightly brush each radicchio half with remaining olive oil, then salt and pepper to taste.
If using a grill, cook over medium-hot coals for 3 to 5 minutes per side, or until the thick base can be easily pierced.
If using a broiler, place the seasoned radicchio on a cookie sheet lined with foil and broil 4 to 6 inches from the heat for 4 to 5 minutes on each side.
When the beans are done, discard the rosemary, sage and bay leaf.
Season beans to taste with salt and pepper.
Divide grilled or broiled radicchio between 6 plates and top with beans.
Drizzle with more olive oil, if desired.