Sage and white beans
1 pound dried Great Northern beans or other white bean
6 cups cold water
1/4 cup extra-virgin olive oil
¾ cup diced fresh mushrooms
5-6 leaves of fresh sage
1 large garlic clove, minced
nob of good unsalted butter
course ground or flaked sea salt to taste
1-2 days ahead of time.
Place beans in large bowl. Add enough cold water to cover by 3 inches and let soak overnight.
Drain beans and place into pan. Add 6 cups cold water, bring to boil. Reduce heat to medium-low. Cover partially; simmer until beans are just tender, stirring occasionally, about 45 minutes. Season with salt and pepper. (Can be made 1-2 days ahead. Cool. Cover and keep refrigerated. Bring to room temperature before continuing.)
In a large fry pan add the olive oil, sage, mushrooms and garlic cook until mushrooms release their water and garlic is translucent, add beans to the pan and heat through. Stir in a nob of butter and salt serve immediately.