SEARCH RECIPES:
SEARCH RECIPES: LOCATION: Recipes >> Beans >> White Beans Sage    White Beans Sage White Beans with Sage 1 lb dry small white, or Great Northern beans 2 1/2 quarts water 1 large garlic clove, peeled 1 handful fresh sage leaves, or 1 teaspoon dried coarse salt and pepper, to taste fruity olive oil Put beans, sage, water, garlic, and salt in a heavy cooking pot. Cover and place over very low heat, so that it takes almost an hour to bring to a boil. Once it comes to a boil, regulate the heat so that the liquid barely simmers. The beans must not move around during cooking as it will cause them to break up. The length of time it takes the beans to cook depends upon their age, but count on at least three hours (easy for me since I work at home). The beans should retain their shape and be tender to the bite. Season to taste. Have fruity olive oil on the side to drizzle on top. Serves six to eight. UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE Recipe Reviews: How does this recipe taste? Average Ratings: Taste: Ease of Prep: Appearance: Write an ON-LINE REVIEW and share your thoughts with others. 2 of 4 people found the following review helpful: Taste: Ease of Prep: Appearance: Good beans plain or fancy, September 20, 2005 - 05:55 PM Reviewer: Anonymous from Menlo Park, California USA After scanning several online recipes for white beans with sage (at several sights), I selected the Recipe Cottage offering. It had a minimum of ingredients and apparently simple cooking instructions. At the initial cooking I omitted the salt which was to be put in the pot to begin cooking. It may or not be true that salt added to dry beans when first being cooked will prevent them from becoming tender. Wasn't going to take that chance. Keeping the burner temperature low, as directed, was a major problem. My attempt to bring the beans to a boil slowly took 40 minutes rather than the suggested "almost an hour". In cooking the beans after their coming to a boil I kept the pot lid ajar. The recipe didn't say if the pot could be totally uncovered. Frequent monitoring was essential. Non-the-less, the beans were tender in about 1 hour and 45 minutes and did not break up. The fruity olive oil to the served beans elevated them to a most delicious state. For beans with a bit of meat, some diced, cooked pancetta or other pork product is quite nice. Warm asiago bread is excellent with the bean dish. Was this review helpful to you?  Yes  No	Site Navigation   Recipes (Main Page)   Message Board   Submit a Recipe   Cooking Question?   Chat Room   Contact us   Recipe Newsletter Get recipes by e-mail every other week!   Recipe Categories   Appetizers & Snacks   Beverages   Breads   Breakfast   Sauces & Dressings   Special Diets   Entrées   Ethnic   Soups & Salads   Grains & Vegetables   Holidays   Miscellaneous   Sweets & Desserts   Organic Recipes
Recipe Cottage © 1994 - 2005.  All Rights Reserved.