Tuscan White Beans
The recipes is from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food, a great resource for vegetarians and non-vegetarians looking to expand their repertoire.
1 pound small white beans (Great Northern, cannelini, navy, lima, etc.)
1 Tbs dried sage leaves
salt and pepper to taste
2-3 cloves garlic, minced
1 Tbs olive oil
Cover the beans with 2-3 inches of water. Bring the water to a boil, then reduce the heat so the water is barely simmering. Add the sage, partially cover and cook, stirring now and then, adding more water as needed. When the beans start to get tender, after maybe an hour but it really varies, add the salt and pepper.
Continue to cook at a low simmer until the beans are tender. (Just taste one.) If there’s still lots of water, drain it. If there’s just a bit, take the lid off the pot and let it evaporate. Stir in the garlic and olive oil, then serve.
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