White Beans with Sage and Garlic
Sunnyside Cook
Creamy Italian white beans flavored with herbs and garlic
Ingredients
- 1/2 pound dried white beans (I used Great Northern)
- 2-3 cloves garlic pressed or minced finely
- 3 fresh sage leaves minced
- 1/4 cup plus 1 tablespoon olive oil
- salt and freshly ground black pepper
- 1-2 more fresh sage leaves
Instructions
- Pick over the dried beans to remove any small rocks, debris, or imperfect beans.
- Rinse the beans with water in a colander and drain well.
- Place beans in a large bowl and cover with enough water to have two inches of water on top. Allow to soak overnight.
- Preheat oven to 300 degrees.
- Drain beans and transfer to oven-proof cooking vessel.
- Add garlic, sage, and 1/4 cup of olive oil. Pour in enough water to cover the beans by 1 1/2 inches.
- Cover the pot and bake for 2 hours, stirring once halfway through.
- Add 1/2 teaspoon salt and recover. Return to oven and bake 1 hour more.
- Allow beans to cool at room temperature. Cover and refrigerate.
- Bring beans to room temperature. Add salt and pepper to taste. Transfer the beans to a serving bowl with a slotted spoon. Drizzle with 1 tablespoon of olive oil. Sprinkle with freshly minced sage.
Notes
Start with soaking the dried beans at least two days before serving.
After cooking, the beans will keep for up to 3 days refrigerated, and their flavor is better at least one day after baking. Adapted from Nao Hauser and Jan Buckingham in Bon Appétit (May 1989)
After cooking, the beans will keep for up to 3 days refrigerated, and their flavor is better at least one day after baking. Adapted from Nao Hauser and Jan Buckingham in Bon Appétit (May 1989)