Now here's a dish that will take some time. But it will entirely be worth every minute. The work itself is easy, but you do need to give the beans a chance to do their thing. The creaminess that is extracted from the beans is second to none, and though using canned beans is fine for certain things, you should really go for true perfection in this one and use dried beans. This dish is served at every restaurant across Florence. It's a classic in its humbleness and its flavor. The results you'll get from making this recipe, as written, will be unforgettable. Enjoy with your favorite roast chicken and a glass of Chianti or Montepulciano. Put some opera on and taste how good life truly is.
White Beans with Sage
1 pound dry small white or Great Northern beans
2 1/2 quarts water
1 large garlic clove peeled
1 handful fresh sage, 1 tsp. dried & crumbled
Kosher salt and freshly ground black pepper
Good quality extra virgin olive oil
Put the beans, water garlic, sage and salt in a heavy pot or dutch oven. Cover and place on a heat so low that it will almost take an hour just to bring it to a boil. Once the liquid comes to a boil, regulate the heat so that it barely simmers. The beans must not move around during the cooking, as it will cause them to break up. If the water level drops greatly, carefully add some boiling water. The length of time it takes for the beans to cook depends on their age, but count on at least three hours. The beans should retain their shape but be tender to the bite. Cool to room temperature and season to taste. Have that awesome olive oil on the table ready to pass and drizzle on top.
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