• colander
• stock pot or large soup pan
• large bowl
• wooden spoon

• ½ c dry white beans, washed and soaked for at least 8 hours
• 8 c water
• 10 sage leaves or 1 t dried sage
• 3 bay leaves
• 6 branches of thyme or ¼ t dried thyme
• 4 cloves garlic, peeled
• 3 T olive oil
• 1 t salt
• 1 medium onion, chopped
• 1 pound fresh tomatoes or 2 c canned tomatoes, chopped, or 2 c plain tomato sauce

Set the colander over a bowl; strain the beans; and remove the garlic, bay leaves, and thyme stems. Set both the cooking water and beans aside.

Heat remaining oil along as you mince the last garlic clove. Add to pot along with the remaining sage and bay leaf. Sauté a minute or two, add onion, and cook, stirring frequently, for 8-10 minutes, until soft. Add the tomatoes, cooking liquid, and remaining salt, bring to a boil, and simmer for 20 minutes. Then add beans and cook another 10 minutes.

Serve hot or set aside to cool, then refrigerate in an airtight container – the flavor will actually improve over the next day or two.

Adapted from The Greens Cookbook: Extraordinary vegetarian cuisine from the celebrated restaurant, by Deborah Madison with Edward Espe Brown.

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