SUCCULENT WHITE BEANS

As a result of changing to healthier eating habits, we have learned to enjoy beans cooked in a variety of ways. This is one of our favorites.  Whole grain biscuits are a good accompaniment.  Budget-friendly tip:  Sage (below) is a perennial herb that is easy to grow.  It develops into a good sized bushy plant.  Since it doesn't freeze easily, we have often used it in Thanksgiving stuffing.  We think the flavor is quite a bit superior to dried.  

1 pound great northern or navy beans

3 or 4 bay leaves

2 tablespoons olive oil

4 large garlic cloves, sliced

1/3 cup minced fresh sage (or about 2 tablespoons dried rubbed sage)

5 Roma tomatoes, cut in wedges

2 14.5 ounce cans low sodium natural chicken broth

salt and pepper

Wash the beans and place in a large cooking pot with 6 cups of water.  Bring to a boil and cook for 2 minutes.  Remove from heat, cover and let stand for one hour.  Drain and rinse.  Return to the pot and add 6 cups water and the bay leaves.  Simmer about 45 minutes, or until tender.  Don't overcook.  Drain and discard bay leaves.  Return to pot.  In a small skillet, cook the sliced  garlic in the oil over low to medium heat until just starting to turn light brown. Add sage and cook another minute.  Add garlic/sage mixture to the beans, along with the tomatoes and chicken broth.  Simmer 5 minutes.  Add salt and pepper to taste.  Makes 6-8 servings.