Preparation Time: approximately 10 minutes

Cooking Time: approximately 45 minutes

Serving Size: ½ cup, Serves approximately 6

Slices: 1 per serving

Ingredients

30 oz Cannellini beans, cooked*, liquid reserved

4 TB olive oil

1 each onion, yellow/vadalia, diced

3 cloves garlic, minced

½ cup vegetable stock, no salt added

2 TB fresh thyme, minced

1 TB fresh rosemary, minced

1 ½ tsp salt (or to taste)

1 ½ tsp black pepper (or to taste)

Directions

*See "Cooking Dry Beans" Instructions under News tab on www.the-sage.org. You may also used canned, no salt added, beans here in lieu of dry.

Heat a large pan with olive oil. Sauté onions and garlic until translucent. Deglaze the pan using vegetable stock; stir to combine.

Add prepared beans with 1 cup reserved liquid. Bring to a boil; reduce to simmer. Add thyme and rosemary. Allow to simmer 30-40 minutes, adding additional reservation liquid, if necessary. Beans should not be like a soup, but a creamy texture with whole beans left intact - so do not add too much liquid (or stir too much)!

Season with salt and pepper; adjust seasonings if necessary.

Storage and Turn-out

Serve hot with crusty bread or alongside a medley of roasted vegetables such as Brussels sprouts, taro, carrots, turnips, and bell peppers.

Mixture can be stored up to 5 days under refrigeration.