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Cooked Dried Beans

  • Yield: Makes about 3 cups
Cooked Dried Beans


  • 1/2 pound dried red or white beans, such as pinto, cranberry, or cannellini
  • 12 leaves (about 2 sprigs) fresh sage
  • 4 whole cloves garlic
  • 2 tablespoons coarse salt


  1. Place beans in a medium bowl with enough water to cover. Transfer to refrigerator to soak overnight.

  2. Drain beans, and add to a medium stockpot. Add enough water to cover by 2 inches. Add the sage and garlic. Bring to a boil. Reduce to a simmer, and cook until tender, about 30 minutes. About 15 minutes before the beans are done, add the salt. Drain, discarding garlic and sage.

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