Ingredients
1 lb dried cannellini or white kidney beans (about 2 cups)
1 small onion, peeled
1 sprig fresh sage or 1 tbsp dry sage
coarse salt to taste
extra-virgin olive oil
Ground black pepper to taste
How to prepare
Rinse the beans and remove any small stones or shriveled beans. Place the beans in a bowl with cold water to cover by 2″. Refrigerate for at least 4 hours or overnight. Drain the beans and place them in a flameproof casserole. Add the onion, sage and cool water to cover by 1/2″. Cover and bring the water just to a simmer over low heat. Place the casserole in preheated 275
(1 votes, average: 4.00 out of 5)
Loading...