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1
The first step in cooking most dried legumes is soaking them.
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2
The traditional method of soaking beans calls for a soak of 6 to 12 hours.
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3
After picking the beans over and washing them, you should cover them with tepid water until they're submerged far under the surface of the water.
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4
Change the water a few times, especially if your kitchen is warm.
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5
There is a shorter way to soak your beans, if you want to be more spontaneous.
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6
Pick over and wash the beans, then cover them entirely with hot water in a large saucepan.
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7
Boil the beans for 2 minutes, then cover with a lid, remove pot from heat, and let soak for an hour.
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8
When ready to cook, rinse the beans (soaked either way) in tepid water.
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9
Cover the beans by 2 inches with unsalted cold water in a medium saucepan.
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10
Bring to boil, reduce heat, and cover partially.
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11
Cook for 60 to 90 minutes, or until beans are soft.
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12
The beans should be covered by water at all times; you will probably have to add more water to the beans to keep them completely immersed.
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13
Keep a kettle of water at a simmer for this purpose When the beans are done, drain them and put them in a mixing bowl.
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14
Add the remaining ingredients and stir well so that the cheese melts in and the sage is well dispersed.
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15
Season well with salt and pepper.
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16
Serve warm.
