Recipe by Lori Ross
½ lb. dried navy or cannellini beas or 4 cups canned cannellini beans
½ onion chopped
6 cloves garlic whole
8 fresh sage leaves
1/3 cup olive oil
Salt and pepper
If using dried beans, place in heavy pot with enough water to cover beans. Bring water to boil, then strain and rinse beans and return to pot with fresh water. Add onion, garlic, sage, and half the oil. Cover and bring to boil, reduce heat to low and simmer until beans are tender 45 minutes or so.
If using canned beans, heat half the oil in a heavy pot;, sauté onion, half the sage and whole garlic until tender. Meanwhile open and rinse canned beans and add to pot once garlic and onion are tender. Heat gently for 5-10 minutes.
Cool the beans and strain. Transfer to mixing bowl and chop remaining sage into beans and add remaining oil. Season with salt and pepper and stir gently. Serve warm or room temperature.