Garlic Cannellini Beans

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Garlic Cannellini Beans

 

1 lbs. cannellini beans, sorted, and rinsed

1 bay leaf

1 T. dried thyme

1 t. rubbed sage

water

3 C. onion, diced

1/4 C. olive oil

3 T. garlic, minced

1 t. salt

1/2 t. freshly ground black pepper

 

In a large pot place the cannellini beans, bay leaf, thyme, and sage.

Add enough water to cover the beans by two inches, and bring to a boil.

Cover, reduce the heat to low, and simmer for 1-1 1/2 hours or until

beans are tender. Drain any extra cooking liquid. Return the cooked

beans to the pot, remove the bay leaf and discard it. Set beans aside.

In a non-stick skillet, sauté the onion in olive oil for 7 minutes or

until lightly browned. Add the garlic and sauté an additional 2-3

minutes or until both are tender. Add the sautéed onion mixture and

remaining ingredients to the cooked beans, and stir well to combine.

Add salt and pepper to your liking.

Makes 6 to 8 servings.