- How To Cook
- 2 cups dried great northern or cannellini beans
- 7 cups water
- 3/4 tablespoon coarse kosher salt
- 4 cloves garlic (unpeeled)
- 3 dried bay leaves
- bundle of fresh sage leaves
- 1/4 cup extra virgin olive oil, divided
- 2 tablespoons capers
- black pepper
- Recipe & images courtesy of 'HeartBeet Kitchen’
1. This recipe can be made with your instant pot (pressure cooker) or on the stovetop. For instant pot, add beans (unsoaked), water, salt, garlic, bay leaves, and 3 sprigs fresh sage to the cooking pot.
2. Set to manual high pressure for 30 minutes. Let come to pressure and cook. When finished, let pot natural release for 20 minutes, then finish releasing steam manually.
3. If you are cooking the beans on the stovetop, plan on soaking beans overnight in refrigerator. When ready to make, add beans, water, salt, garlic, bay leaves, and 3 sprigs fresh sage to the cooking pot. On a low simmer, cook until beans are plump and tender, but not mushy.
4. Meanwhile, add 1 tablespoon olive oil to a small skillet and turn to medium heat. Once hot, add sage leaves, individually, and capers. Let cook for a few minutes on each side, turning over as they cook until crispy. Place sage and capers on a napkin.
5. Drain beans, reserving 1 cup broth. Add beans and broth to a serving bowl, and pour olive oil over the top, and adorn with fried sage leaves and capers. Finish with flaky salt and cracked black pepper.