White Beans, Tuscan Style

There are two approaches here: Let the beans keep their shape or cook them almost to death so they become creamy. I prefer the latter but can appreciate both. Serve these hot, warm, or at room temperature and toss with a bit of cooked small pasta (like orecchiette) or greens (like cabbage) for lunch or dinner. These reheat perfectly too; just add a bit of water if the beans are too dry and add some fresh garlic and olive oil at the end if you can.

1 pound dried cannellini or other white beans, washed, picked over, and soaked if you like

20 fresh sage leaves or 1 tablespoon dried sage

10 cloves garlic, peeled

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil, or more to taste

Chopped fresh parsley leaves for garnish (optional)

• Put the beans in a large pot with water to cover and bring to a boil. Add the sage and 6 cloves of the garlic and lower the heat so the beans bubble steadily but not violently.
• Cover loosely. Cook, stirring occasionally, until the beans begin to soften; add a good sprinkling of salt and pepper. Continue to cook until the beans are very tender, anywhere from 30 minutes to an hour, depending on the type of bean and whether you soaked the beans, adding water if the beans dry out.
• Drain the cooking liquid if necessary. Mince the remaining garlic and add it; cook for about 10 minutes, until the minced garlic has mellowed a bit. Taste and adjust the seasoning, stir in the olive oil, garnish with parsley if you like, and serve.

White Beans and Sausage.
• You might call this franks and beans; in any case, it’s good with a cup or so of finely chopped cabbage or kale added at the same time as the sausage: While the beans cook, cut into 1-inch pieces from 1/2 to 1 pound good Italian sausage, sweet or hot. Brown well in a skillet, with no added fat. As the beans become tender, add the sausage pieces and proceed with the recipe.

White Beans and Tomatoes.
• With or without sausages: Add 2 cups chopped tomato (canned is fine; don’t bother to drain) after the beans begin to become tender. Proceed with the recipe. If you have good fresh tomatoes, dice about a cup and stir them in with the minced garlic.

White Beans and Shrimp.
• An excellent combination and no more difficult than the basic recipe; also good with tomatoes, as in the preceding variation, and with a couple cups of cooked small pasta added at the last minute: Add about 1 pound small peeled shrimp (or use larger shrimp, cut up) to the beans along with the minced garlic.

MAKES: 6 to 8 servings

TIME: 1 to 2 hours, largely unattended