Sage-Flavored Beans

Name: Sage-Flavored Beans
Total time: 2 h 35 min
Yield: 6 servings
Ingredients: 1 pound small white beans; 4 cloves garlic; 2 large sprigs fresh sage; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper to taste

By Nancy Harmon Jenkins

Total Time: 2 hours 35 minutes
Rating: (0)
Comments: Read comments

Featured in: BRINGING OUT THE BEST IN FOOD: A TASTEFUL STORY

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 servings

1pound small white beans
4cloves garlic
2large sprigs fresh sage
2tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
The night before cooking, soak beans in abundant water. (If there is not time, cover beans with water, bring to a boil, let boil 2 minutes and then soak for an hour.) Drain beans and discard soaking water. Cover beans with fresh boiling water.
Step 2
Place beans over medium-low heat and add 3 cloves of peeled garlic, the sage and the olive oil.
Step 3
Cover beans and leave to cook over gentle heat until beans are soft and tender, but not mushy, about 50 minutes. Check pan from time to time, and add a very little boiling water if it seems necessary.
Step 4
If you are serving beans with roast lamb with garlic (see recipe), add them now, with their liquid, to the pot containing the onions, bacon and lamb. If you are not serving them with the lamb, continue cooking in their own liquid. Either way, add fourth clove of garlic, chopped, and salt and pepper. Simmer gently about 30 minutes. This should make a thick "sauce" to go with the lamb. If it is too watery, raise heat to further reduce the liquid before serving.

Tip

Beans can be served on their own or as an accompaniment to lamb, another meat or chicken. They can also be served as a room-temperature salad, with extra oil, a sprinkle of balsamic vinegar and chips of raw red onion to garnish.