Recipe courtesy of David Rosengarten

European Soldier Beans with Gorgonzola and Fresh Sage

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  • Level: Easy
  • Yield: 4 first-course servings
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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

Salt and pepper to taste


  1. Cook beans according to basic instructions.
  2. 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.

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