Fagioli alla Salvia Bianchi (White Beans with Sage)
<i>Fagioli alla Salvia Bianchi</i> (White Beans with Sage)
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  • 2 cups (500 ml) white beans (French white kidney, Northern, or other)
  • Soaking water
  • 12 cups (3 litres) water, for cooking
  • 1 tomato, halved
  • 6 fresh sage leaves
  • 2 bay leaves
  • 2 cloves garlic, peeled
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper
  • Preparation
  • Place the beans in a large bowl. Cover with water and let soak overnight at room temperature. Add water, if needed, so that the beans are always covered. Rinse and drain.
  • In a large saucepan, bring the water and beans to a boil with the remaining ingredients. Simmer gently, uncovered, for about 1 hour, skimming during cooking.
  • Season with salt and pepper. Continue cooking for about 30 minutes or until the beans are very soft. Remove the tomatoes, herbs, and garlic. Drain.
  • Drizzle the beans with olive oil, to taste, and adjust the seasoning. Serve with the Braised Veal Flank (see recipe).
  • Description
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