White Beans with Sage
Source of Recipe
Fields of Greens
List of Ingredients
2 cans your favorite white beans
1 bay leaf
2 sprigs fresh winter savory or thyme
10 fresh sage leaves
1 medium yellow onion, cut 1/2" pieces
salt and pepper
3 cloves garlic, finely chopped
1/3 cup dry white wine
1/2 tablespoon minced parsleyRecipe
Put the beans into a saucepan with the bay leaf, savory and two of the sage leaves. Warm gently until you need them, so that they take in the herb flavors. Remove the herbs and bay leaf, leave the beans in their broth. While the beans cook, chop the remaining sage leaves. Water-saute the onion, 1/2 t salt, and a few pinches of pepper. Saute (I'll probably use water next time; I tried wine, but I thought it made the whole thing to wine-y.) over medium heat until the onion begins to release its juices.
Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a minute or two, until the pan is nearly dry. Add the beans and their broth to the onions along with 1/2 t salt and a few pinches of pepper. Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
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