Cannellini Beans with Garlic and Sage

Name: Cannellini Beans with Garlic and Sage
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons whole black peppercorns; 454 grams dried cannellini (white kidney beans); 1 teaspoon coarse kosher salt; 1 large head garlic, unpeeled, top 1/2 inch cut off to expose cloves; 6 servings Extra-virgin olive oil (for drizzling); 1 large fresh sage sprig; 2 liters room-temperature water

Cannellini Beans with Garlic and Sage might be just the side dish you are searching for. One portion of this dish contains approximately 5g of protein, 14g of fat, and a total of 186 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up garlic, sage sprig, coarse kosher salt, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Place beans in large bowl. Cover withcold water (at least 6 cups) and let soakovernight.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Drain beans.

Ingredients you will need

Beans

Place in heavy largepot.

Add 8 cups room-temperature water,2 tablespoons olive oil, garlic, sage, andblack peppercorns. Bring to simmer overmedium-high heat. Reduce heat to mediumlow;simmer uncovered 1 1/2 hours, stirringoccasionally.

Ingredients you will need

Peppercorns

Olive Oil

Garlic

Water

Sage

Mix in 1 teaspoon coarse salt.Continue to simmer until beans are tender,adding more water if needed to keep beanscovered, about 30 minutes longer. Coolbeans in liquid 1 hour.

Ingredients you will need

Coarse Salt

Beans

Water

Using slotted spoon, transfer beansto serving bowl, reserving bean cookingliquid, if desired, but discarding garlic,sage, and peppercorns. Season beans totaste with pepper and more coarse salt.

Ingredients you will need

Coarse Salt

Peppercorns

Garlic

Pepper