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- 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
- 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
- The beans should retain their shape and be tender to the bite
- Season to taste
6 to 8 servings.
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