Sage White Beans

White Beans with Sage

There have been a number of good polenta suggestions...here is
one that we enjoyed earlier this summer. It was one of those hot
days, so I chilled the polenta in a loaf pan, and just sliced it
(without dry-frying or anything). On top I put white beans and sage.
It's an adaptation of a recipe from Fields of Greens (called Warm
Cannellini Beans with Sage, p. 270, for those of you with this
cookbook):

2 cans of your favorite white beans...
1 bay leaf
2 fresh winter savory or thyme sprigs
10 fresh sage leaves
1 med. yellow onion, cut into 1/2 inch pieces
salt and pepper
3 garlic cloves, finely chopped
1/3 C dry white wine
1/2 T parsley

Put the beans into a saucepan with the bay leaf, savory and
two of the sage leaves. Warm gently until you need them, so that they
take in the herb flavors. Remove the herbs and bay leaf, leave the
beans in their broth.

While the beans cook, chop the remaining sage leaves.
Water-saute the onion, 1/2 t salt, and a few pinches of pepper. Saute
(I'll probably use water next time; I tried wine, but I thought it
made the whole thing to wine-y.) over medium heat until the onion
begins to release its juices. Add the garlic and sage; saute for
about 10 minutes, then add the wine and cook for a minute or two,
until the pan is nearly dry.

Add the beans and their broth to the onions along with 1/2 t
salt and a few pinches of pepper. Lower the heat and cook for 20
minutes, adding alittle water if needed to keep the beans saucy. Add
salt and pepper to taste. Add the parsley just before serving.