 | | Directions |
- Sort beans and remove any debris. Rinse, cover with water well above top of beans, and soak overnight or quick-soak (boil 2 minutes, cover and let stand 1 hour).
- Drain, cover with fresh water to about 1 inch above the beans. Add quartered onion, 1 teaspoon salt, sage, garlic, and olive oil. Simmer until beans are tender but not mushy, 1 hour or more, depending on how fresh the beans are. Check occasionally to make sure beans are still covered with liquid
- Remove from heat and let cool in cooking liquid. Serve lukewarm (reheat if necessary) in a bowl with the cooking liquid as broth. Add salt to taste, a little freshly ground pepper, and, if desired, sautéed sage leaves and/or a drizzle of very good olive oil.
- TIP: To sauté sage leaves, coat a small heated skillet with olive oil, put the leaves in flat, and cook briefly, turning once, until they begin to brown.
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Prep Time: 10 minutes
Cook Time: 1.5 hours
Container: large pan
Servings: 10
|  | | Ingredients | | - | | 1 pound dried corona beans |
| - | | 1 onion |
| - | | 2 teaspoons dried sage, crumbled |
| - | | 4 garlic cloves, peeled, or more to taste |
| - | | 1 tablespoon olive oil, plus more for serving, if desired |
| - | | salt and pepper |
| - | | 10 fresh sage leaves, optional |
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