Beans with Fresh Sage

When we moved into our house a few years ago, I planted a small English sage plant next to the orange tree. It has thrived, turning into a thicket that is covered in purple flower spikes every spring. The hummingbirds love it, as do the honeybees. It cascades out over our steps, creating a mass of buzzing purple for a couple of months each year.

Sage has a wonderful warm smell, and is a good base note in cooking.

Medicinally, it is antiseptic and boosts the immune system. So if you have a sore throat, pick a few leaves (or use some dried ones), pour boiling water over them, and let steep 10-15 minutes. Strain and then gargle with the warm liquid. Or drink it as a tea during cold season to boost your immune system. It's a natural estrogen promoter, so it is useful during and after menopause. And it's traditionally used by nursing mothers who want to stop their milk production after their baby is weaned.

This is an example of the many health-promoting properties that can exist in one plant -- yet another reason to eat lots of plants.

My favorite recipe using sage is this Italian one for beans. If you've been waiting for an opportunity to try cooking dried beans, this is the recipe to make the leap with. Because the beans are cooked in the sauce, they absorb the flavors and become delicious. They don't taste of sage, but it adds a depth to the flavor. If your family likes baked beans, they'll like these tomato-y ones.

This is a great Sunday-night bean dish. I cook it in the morning, and then reheat it in the evening. It's also good at room temperature on these warm summer evenings. Serve it with bread to soak up the sauce, and some wilted greens to add color and nutrients.

I use large white lima beans in this recipe, but you can use cannellini or whatever white bean you can find. Soaking the beans eliminates the need to cook them in a large pot of boiling water. Instead, the beans are cooked in a small amount of water, and you get all the nutrients as well as the flavor.

I adapted the recipe from Contorni by Susan Simon, a lovely book of Italian side dishes.

Beans with Fresh Sage
1/2 lb dried white beans
2 tbsp olive oil
2 cloves garlic, smashed then peeled
6 fresh sage leaves
2 cups water
14-oz can diced tomatoes, drained
1/2 teaspoon salt

Put the beans in a large bowl with 4 inches of water to cover. Let soak 8 hours or overnight. Drain and rinse the beans.

Warm the olive oil over medium heat. Add the smashed garlic and whole sage leaves and cook, stirring occasionally, 2-3 minutes to flavor the oil. Add the drained beans and stir to coat them with the oil. Add the water, lower the heat, and simmer partially-covered for 45 minutes. Add the drained tomatoes and simmer until the beans are cooked but still hold their shape, about 45 minutes more. They will be tender and slightly saucy. Stir in the salt and serve hot, or let cool and serve at room temperature.

The finished dish can be stored in the refrigerator for up to 4 days and reheated as needed.