Best Beans Ever!

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.

You will need to plan ahead, because dried beans have to soak overnight.  These are Cannellini beans.

When you're ready to cook them, drain them and transfer to a Dutch oven.

 Add 10 cups of water, two fresh sage leaves, smashed garlic cloves and some salt.  The first time I made these I didn't have any fresh sage so I threw in a dash or two of dried sage.  Bring them to a boil over high heat, then reduce and cook until tender, about an hour.  This is easy, not quick.  Then you drain them and discard the sage and garlic.

At some point while your beans are cooking for an hour, dice up one plum tomato, slice three cloves of garlic and four fresh sage leaves.

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!).

Stir in some chopped fresh parsley and salt and pepper to taste and your done.  I wish I had a better picture.  These, are some fine beans.

Braised Beans (Food Network Magazine)

1 lb dried cannellini beans, picked over
6 fresh sage leaves
6 cloves garlic (3 smashed, 3 sliced)
coarse salt
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.