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serves 2

By week’s end, there aren’t enough beans left in the pot to make much of a meal, so we spoon the last of them over toast rubbed with garlic and seasoned with salt and olive oil. We fry sage leaves for extra flavor and scatter them on top of the soft starchy beans. Finally, the beans get a last drizzle of good olive oil. Now that’s a perfect meal to end the week.

Rub 2 thick warm slices of toasted country bread with a raw clove of garlic. Put the toasted bread on two plates, drizzle with some really good extra-virgin olive oil, and sprinkle with a little salt. Put a generous spoonful or two of warm cooked beans on top of each piece of toast. Drizzle with more olive oil and sprinkle with salt and pepper. Meanwhile, heat ¼ cup vegetable oil in a small pot or skillet over medium heat until hot but not smoking. Fry a small handful of fresh sage leaves, a few at a time, in the hot oil until fragrant about 5 seconds. Transfer the sage with a fork to a paper towel to drain. Season with salt. Garnish the beans with the fried sage.

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