White Beans with Sage

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White Beans with Sage Ingredients

2 cn Your favorite white	Inch pieces
Beans ..	Salt and pepper
1 Bay leaf	3 Garlic cloves, finely
2 Fresh winter savory or thyme	Chopped
Sprigs	1/3 c Dry white wine
10 Fresh sage leaves	1/2 tb Parsley
1 md Yellow onion, cut into 1/2

Instructions for White Beans with Sage

There have been a number of good polenta suggestions...here is one that we enjoyed earlier this summer. It was one of those hot days, so I chilled the polenta in a loaf pan, and just sliced it (without dry-frying or anything). On top I put white beans and sage. Its an adaptation of a recipe from Fields of Greens (called Warm Cannellini Beans with Sage, p. 270, for those of you with this cookbook) 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 (Ill 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 alittle water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving. From: Cindy_Bloch@transarc.com. Fatfree Digest [Volume 10 Issue 1] August 11, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: BeansCuisine: Uncategorized

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