Cannellini Beans with Garlic and Sage

Ingredients for Cannellini Beans with Garlic and Sage

• 450g dried cannellini (white kidney beans)

• 1925ml room-temperature water

• 2 cucchiai di olio d'oliva

• 1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves

• 1 large fresh sage sprig

• 1/4 teaspoons whole black peppercorns

• 1 teaspoon coarse kosher salt

• Extra-virgin olive oil (for drizzling)

Place beans in large bowl. Cover with cold water (at least 1450ml ) and let soak overnight.

Drain beans. Place in heavy large pot. Add 1925ml room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.

Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

Avvertenza

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