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Pink Beans with Sage
Contributed by: Melinda
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- 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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