Tuscan Beans

4 cups dried cannelini, navy, or pea beans, sorted and rinsed
1 tablespoon rubbed sage
1/4 teaspoon coarse grind {black pepper}
1 teaspoon garlic granules
3 to 4 tablespoons extra virgin olive oil
Cover beans with water and soak, covered, overnight.

Drain beans and transfer to a medium saucepan. Cover with cold water. Add sage and pepper and bring to a boil. Reduce to a simmer, cover and cook until the beans are tender, 1 to 2 hours.

When soft but not mushy, drain and stir in the additional teaspoon sage, garlic granules, and salt to taste. Serve warm drizzled with olive oil.

Ease of Preparation: Easy

Preparation Time: 10 min
soak beans overnight

Cook Time: 1-2 hr

Servings: 6

From: Frontier Files