Put the bacon in a
Put the beans in a fine wire basket and dip in salted boiling water for 5 minutes. Drain, and put the beans on top of the onions. Remove the sage leaves and add four fresh ones. Cover and cook until the beans are done, stirring a few times, about another 10 minutes.
Turn off the heat, add the garlic, olive oil, and black pepper, and let the mixture sit covered for 10 minutes. Remove the cover and put the casserole on high heat to evaporate the juices for about 5 minutes. There should be some “sauce” but it should not be runny. Pass the sea salt for those who think the bacon did not salt the beans enough.
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