Pink Beans with Sage Recipe

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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?