White Beans with Sage

Name: White Beans with Sage
Prep time: PT0D0H0M
Cook time: PT0D0H0M
Total time: PT0D0H0M
Yield: makes 8 Cups
Ingredients: 3 cups dried cannellini beans (about 1 1⁄3 lbs.); 1 1 ⁄ 4 cups extra-virgin olive oil; 10 fresh sage leaves; Salt and freshly ground black pepper

Serves
makes 8 Cups

By SAVEUR Editors

Published on January 28, 2008

(Fagioli Sgranati)
At the trattoria Coco Lezzone, they used fresh beans to make this dish, but dried beans make an excellent substitute (sgranati simply means shelled).

Ingredients

3 cups dried cannellini beans (about 1 1⁄3 lbs.)
1 ¹⁄₄ cups extra-virgin olive oil
10 fresh sage leaves
Salt and freshly ground black pepper

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Instructions

Step 1

Pick through and rinse beans in water. Put beans into a medium pot and cover with water. Add 1⁄4 cup of the olive oil and sage leaves to the pot. Bring to a boil over high heat, then reduce heat to medium-low to maintain a very gentle simmer. Continue simmering gently, stirring occasionally, until the skins of the beans are tender and the insides are soft, about 2 hours.

Step 2

Drain beans and transfer them to a large bowl. Add remaining 1 cup of oil and salt and pepper to taste. Toss gently and serve hot with the Roasted Herb-Stuffed Pork Loin, if you like.

Pick through and rinse beans in water. Put beans into a medium pot and cover with water. Add 1⁄4 cup of the olive oil and sage leaves to the pot. Bring to a boil over high heat, then reduce heat to medium-low to maintain a very gentle simmer. Continue simmering gently, stirring occasionally, until the skins of the beans are tender and the insides are soft, about 2 hours.
Drain beans and transfer them to a large bowl. Add remaining 1 cup of oil and salt and pepper to taste. Toss gently and serve hot with the Roasted Herb-Stuffed Pork Loin, if you like.