Dreamy White Beans

Add flavor to otherwise bland beans with fresh garlic, rosemary, and sage.

Ingredients

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 ½ 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)

Directions

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 the herbs in a pot. Bring to a boil. Then lower heat and simmer for 30 minutes.

Remove and discard the herbs; drain the beans, reserving the cooking water. Add the garlic to the hot beans. Mash or purée the 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.

Tips: I don't recommend substituting dried rosemary and sage for the fresh herbs. Much of the intensity will be lost. You can make this dish with canned beans, if that's what you have on hand, although doing so won't save time. You'll still need to simmer the canned beans for about as long as the dried, soaked ones. This is a good dish to prepare ahead of time. It's easily reheated in a microwave or oven.