Cannellini Beans with Sage
- SERVINGS: 8
- 1 1/2 cups dried cannellini beans, soaked overnight in cold water
- 12 large fresh sage leaves
- 4 garlic cloves
- 1/2 cup olive oil
- Salt and freshly ground pepper
- Drain and rinse the beans. In a large saucepan, cover the beans with 12 cups of cold water. Add the sage, garlic and 3 tablespoons of the olive oil and bring to a gently boil over moderate heat. Reduce the heat to low and simmer, stirring often, until the beans are tender, about 1 1/2 hours. Season with salt and pepper. Transfer the beans to a bowl, drizzle the remaining 5 tablespoons of olive oil on top and serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.