White Beans with Sage

[Guest guest]

I tried this recipe--found some great fresh sage at my local coop.

I am drying the rest for later use. I made a slight modification

because I am supposed to be on a fairly high alkaline diet. I

presoaked the beans and threw away the soaking water [actually I use

it to water my house plants]--then I followed the recipe. I had

trouble getting my gas range low enough so that the beans did not

move during cooking so it was done in less than three hours.

 

I added about 3/4 tsp salt and then finished it out with some Spike

[healthy seasoned salt]at the very end. It is very tasty. Just

finished eating some for a late lunch. Because I am on a low fat

diet, I did not add the olive oil. Next time I think I will

experiment with some finely chopped dried fruit for a fruity flavor.

 

Thanks for the great idea for a recipe.

 

Kathleen

Eureka CA

 

, AJ <aj788888 wrote:

>

> 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.

> Makes 6 to 8 servings.

>