Getting straight to the point, these beans are no joke. I made them back at the end of May or early June and totally loved them but realized it made a little too much for a family of four. We recently had the whole family over for ribs and chicken for Hayden's 8th birthday and figured these beans would make a perfect side dish. I was a little concerned that the others would not share my braised bean enthusiasm (I swear I haven't always been so beany, this is relatively new for me!) but lo and behold, not a bean left in the pot. Uncle Brian was going back for more~DENIED. This is easy so let's get to it.
Return the beans to the pot along with the tomato, garlic and sage and 1/2 cup olive oil and 1 1/2 cups of the cooking liquid. Hit it with the salt and pepper and cook in the oven until creamy, about 15-20 min. This can also be done on a pre-heated grill (but at this stage of the game our poor grill would probably collapse if I put this heavy pot on it!).
Braised Beans (Food Network Magazine)
1 lb dried cannellini beans, picked over
6 fresh sage leaves
6 cloves garlic (3 smashed, 3 sliced)
1/2 cup extra-virgin olive oil
1 plum tomato, diced
fresh ground pepper
1/4 cup rough chopped fresh parsley
Soak beans in water overnight. Drain, transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic, and 1 Tbs salt. Bring to a boil over high heat, then reduce to med-low; cook until beans are tender, about 1 hour. Drain, reserving cooking liquid. Discard the garlic and sage.
Meanwhile, preheat a grill to high or an oven to 475.
Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/4 tsp salt and 1/4 tsp pepper. Place the pot uncovered, on the grill or in the oven; cook until creamy, 15 to 20 min. Add the parsley and more cooking liquid if needed (I have never needed to). Season with salt and pepper if needed.