Tuscan White Beans with Sage

TUSCAN WHITE BEANS WITH SAGE

1 1/2 c. canelli beans soaked overnight or speed soaked

2 T. olive oil

2 t. coarsely chopped garlic

1 1/2 to 2 t dried sage

2 c. boiling water

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s&P

Heat 1 T. oil in cooker, cook garlic until light brown, add drained beans, sage, water to cover beans.  Lock lid.  High heat to bring up pressure, then lower to maintain for 8 minutes (navy beans) or 9 minutes (cannellini).  Allow pressure to come down naturally for 10 minutes.  Quick release any remaining.   If beans aren’t tender, replace lid (don’t lock) and simmer until done).

Stir in additional olive oil, salt and pepper.  To thicken liquid, let beans sit in cooker 1-2 hours with lid ajar or, purée 1 c. of beans in food processor and return to beans.  Serve hot or room temp.