Tuscan White Beans with Sage
Instructions:
- Leave it to the Italians to give us flawlessly flavored beans.
- 1 package (16 ounces) white kidney beans (cannellini), soaked and drained
- 3 slices bacon
- 2 small onions, very thinly sliced
- 4 garlic cloves, crushed with side of chef’s knife
- 2 sprigs plus 2 teaspoons thinly sliced fresh sage leaves
- 1 bay leaf
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1â„2 teaspoon ground black pepper
- Preheat oven to 325°F. In 5-quart Dutch oven, combine beans, bacon, onions, garlic, sage sprigs, bay leaf, oil, and enough water to cover by 2 inches; heat to boiling over high heat. Cover and place in oven. Bake until beans are tender but still retain their shape, 45 to 60 minutes.
- Drain beans, reserving cooking liquid. Discard bacon, sage sprigs, and bay leaf. Return beans to pot and stir in sliced sage, salt, pepper, and 1â„2 to 1 cup bean cooking liquid until desired consistency. Spoon into serving bowl and serve hot, warm, or at room temperature. Makes about 6 cups or 8 accompaniment servings.