Sage Flavored Beans Recipes

Steps:

• Place beans in large saucepan. Add enough cold water to cover by 3 inches and let soak overnight.
• Drain beans and return to pan. Add 6 cups cold water, 1/4 cup oil, chopped sage and garlic. Bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and keep chilled. Rewarm before continuing.)
• Using slotted spoon, transfer beans to bowl. Top with more oil.

Steps:

• 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.
• Place beans over medium-low heat and add 3 cloves of peeled garlic, the sage and the olive oil.
• 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.
• 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.

Steps:

• Cook coarse-chopped slab bacon in olive oil until done; add chopped garlic, sage, cooked white beans and a splash of stock. Cover and simmer until the beans are nearly falling apart. Garnish: Fried breadcrumbs.