2 C dried cannellini (beans)

3 cloves crushed garlic

6 fresh sage leaves

6 T mild or medium unflavored Extra Virgin Olive Oil from The Tasteful Olive


In a bowl, cover the cannellini beans with water and soak them overnight or all day. Drain and rinse the beans. Cover them by 1 inch with fresh water in a large heavy pan. Add the crushed garlic, sage, and olive oil. Bring to a boil, then reduce heat and simmer slowly until beans are soft and water is almost entirely absorbed, about 15 minutes. You may have to add boiling water from time to time to keep the beans submerged ... you should end up with beans in a thick sauce.

Serve the beans over crostinsi or on top of pita triangles. Garnish with a basil leaf and fresh ground pepper

     recipe by Tim Hall (we call him KC's "Cajun King")