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1
If youre using dried beans, soak them first for 6 hours or cover them with boiling water and soak them for an hour; then treat them like the fresh beans, as follows.
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2
Shell the beans; then put them in a saute pan with the water, bay leaf, 3 of the sage leaves or half the dried sage, and 1 tablespoon of the olive oil.
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3
Slice 1 of the garlic cloves and add it to the pan along with the carrot.
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4
Salt lightly and simmer gently until the beans are tender, about 30 minutes or possibly longer, depending on the maturity of the beans.
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5
Should they absorb all the water, add more as needed, including enough to leave some broth.
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6
When the beans are done, set them aside with their cooking liquid.
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7
Remove the tough stems of the greens and chop the leaves.
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8
Heat 2 tablespoons of the oil in a skillet and gently wilt the onion.
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9
Finely chop the remaining garlic, chop the remaining sage leaves, and add them to the onion with the pepper flakes.
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10
Cook for a minute or 2; then add the greens.
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11
Lightly salt and add a little cooking water from the beans and cook until the greens are tender.
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12
Add the beans and enough liquid to make a nice sauce.
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13
Bring a large pot of water to a boil.
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14
Add salt to taste and the pasta and cook until the pasta is al dente.
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15
Drain and toss with the greens and the beans.
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16
Season to taste and serve with plenty of ground pepper, the remaining olive oil laced over the top, and freshly grated cheese.
