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1
Shell the beans.
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2
Put them in a large heavy pot or an earthenware bean pot, and cover with water by 2 inches.
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3
Add a splash of olive oil, a good pinch of salt, the bay leaf, and the sage leaves or sprig of rosemary or thyme.
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4
Bring to a boil, reduce to a simmer, and cook gently for 30 to 45 minutes, until tender throughout.
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5
Turn off the heat, and let the beans cool down in the broth.
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6
Reheat gently when ready to serve.
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7
Pour off most of the broth (save it for soup or some other use), season the beans with salt and black pepper, and drizzle with olive oil.
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8
One of my favorite pastas is made with shell beans.
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9
Gently heat olive oil, chopped garlic, and chopped rosemary or sage.
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10
Add cooked beans and some of their broth, stew briefly, and mash about half the beans to make a loose thick sauce.
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11
Cook dried pasta (bucatini or strozzapreti are two good kinds) and stir into the beans; loosen with pasta water or bean broth if needed.
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12
Add chopped wilted greens, if you like, and garnish with fresh-ground pepper and olive oil.
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13
Cooked beans can be combined with other vegetables to make hearty soups; served warm or as salads with green beans, wilted greens, mushrooms, or tomatoes; baked in gratins; served with roasted meats and the meat juices; or warmed with olive oil, garlic, and herbs and mashed into a puree to spread on garlic croutons (see page 37).
