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Legumes (Beans & Peas) Recipes

Basic Preparation
Fava Beans V
Chickpeas V
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Pink Beans with Sage

Contributed by: Melinda



1 lb pink beans
1 large onion
3 Sage Stems (tips with about 6-8 2 inch leaves each)
2 Tbl Bacon fat
6 cups water
1 1/2 - 2 tsp salt
  • Rinse beans and soak in water 8 hours or overnight
  • Drain and rinse beans
  • Carefully remove the dried roots from the onion. Leave enough of the root end so it will hold together during cooking. Slice into halves.
  • Place onion halves into a large pot, cover with the rinsed beans.
  • Add 6 cups water, 2 Tbl fat and sage stems
  • Bring slowly just to a boil.
  • Cover and reduce heat immediately to low.
  • Simmer for about 1 - 2 hours depending on the beans. You'll need to check in about 1 hour for tenderness.
  • When cooked to desired tenderness, remove from heat, remove sage and onion and add salt.
  • Allow to stand for at least 20 minutes to absorb salt and cool slightly.
  • Proceed to incorporate into bean recipe or serve with condiments.

    There will probably be additional water when finished. Use a slotted spoon to remove beans. Don't use a collander or seive or you'll crush the beans. Alternatively, you can use broth instead of water to cook the beans for a delicious soup. Add any fresh vegetables you wish when the beans are nearly tender. Spinach and/or Butternut Squash are very good.

    Questions about this recipe?

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