- Skill Level: Beginner
- Serves: 8
- Start to Finish: less than 1 hour
- Prep: 10 minutes
- Cook: 35 minutes
- 294mg Sodium
- 32g Carbs
- 13g Fiber
- 4g Fat
- 1g Saturated Fat
- 2g Sugars
- 12g Protein
- 85mg Calcium
- 3mg Iron
- 2 cups dried white pea or navy beans, soaked overnight (or four 15-ounce cans, rinsed and drained)
- 2 large sprigs fresh rosemary
- About 12 fresh sage leaves, tied together with a bag tie or string
- 1 1/2 tablespoons minced garlic
- Salt and freshly ground black pepper to taste
- 2 to 3 tablespoons extra virgin olive oil
- Balsamic vinegar (optional)
- Minced parsley (optional)
If you are using dried, soaked beans: Place beans in a large pot and cover with 2 inches of water. Add the rosemary and sage. Bring to a boil. Lower the heat, and simmer until tender (about 30 minutes).
If you are using canned beans: Place beans, 2 cups cold water, and herbs in a pot. Bring to a boil; then lower heat and simmer for 30 minutes.
Remove and discard herbs; drain beans, reserving the cooking water. Add garlic to the hot beans. Mash or purée beans in the cooking water until they acquire a smooth, thick consistency. (The amount of water you add depends on the consistency you wish to achieve, so it's entirely up to you).
Season beans to taste with salt and black pepper. Serve topped with a drizzle of extra-virgin olive oil and, if desired, a small splash of balsamic vinegar and a sprinkling of minced parsley.