Time to count the beans

white beans

When I am feeling broke, I eat beans. Today it is white beans because they feel really rich, especially when combined with sage, asiago cheese and kielbasa. Rich, warm and delicious. I believe in dried beans, not canned beans. This dish may be the inspiration for a new category called: Super Simple Dishes that are Not Fast.

Cook the beans:

  • 2 cups dried white beans
  • 8 cups water
  • 2 Tablespoons FAT: I used duck, you can use olive oil or goose fat or bacon fat
  • bay leaf

Pick through the beans to make sure you don’t have any rocks in them. Then put everything into a heavy bottom pan and bring to a boil. Reduce the heat and on very low heat, partially covered, cook the beans until they are tender but not completely mushy. Approximately 1.5-2.5 hours. If you need to add water, add it.

Remove bay leaf.

Add salt. Probably a lot of it.

Now when you’re ready to have a side dish do this:

  • 1/2 c yellow onion
  • 1 garlic clove minced
  • few slices kielbasa cut into little squares
  • 1/4 cup asiago shredded
  • fresh sage
  • salt & pepper

Saute the onion in a tablespoon of olive oil over medium-low heat (#4 on the Magic Chef). After 5 minutes, add the garlic and chopped kielbasa and turn up the heat to medium (#6 on the MC). Saute for about 4-5 minutes then, using a slotted spoon add a few spoonfuls of beans from the pot. Turn the heat back down to med-low (#4MC) and cook until heated through. Add the sage and cheese stirring to combine. Salt and pepper to taste.

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