Ingredients
1/2 pound dried red or white beans, such as pinto, cranberry, or cannellini
12 leaves (about 2 sprigs) fresh sage
4 whole cloves garlic
2 tablespoons coarse salt
Preparation
Place beans in a medium bowl with enough water to cover. Transfer to refrigerator to soak overnight.
Drain beans, and add to a medium stockpot. Add enough water to cover by 2 inches. Add the sage and garlic. Bring to a boil. Reduce to a simmer, and cook until tender, about 30 minutes. About 15 minutes before the beans are done, add the salt. Drain, discarding garlic and sage.
