Tuscan Style Beans

One of my favorite bean recipes is also the easiest.

The quantities are entirely up to you. If you need more guidance than that – for each cup of beans add a tablespoon of olive oil and a ½ teaspoon of sage. If you are a garlic lover, go nuts! I use two to five cloves. If you don’t like garlic, there is something seriously wrong with you. The best way to figure out what quantities work for you is make it once and then take note if it needs more of something and less of something else.

1. Sprout the beans – see Dry Goods.
2. Put the sprouted beans in your trusty cast iron pan with enough water to cover.
3. Add the sage, garlic and olive oil*. DO NOT ADD SALT. I have found that beans cook much better if the water is unsalted. Don’t worry - we will salt afterward.
4. Bring to a boil, cover and then lower the heat to a simmer.
5. Cook until the beans are tender – about an hour.
6. Salt and pepper to taste.

*A note about olive oil: The quality of the olive oil will make or break this recipe. If you can’t tell the difference between your olive oil and your canola oil it is time to try a new brand of olive oil. The oil should have a nice green hue not just the bottle.