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1
For garnish (optional), tear bread into pieces about 1 inch or less in size.
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2
Heat olive oil in a skillet over medium heat, and add bread.
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3
Saute until crisp and toasted, then transfer to a plate and set aside.
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4
Shell beans.
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5
Cut head of garlic in half crosswise.
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6
Bring a large pot of water to a boil, and add halved garlic head, 2 sage leaves and pepper to taste.
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7
Add beans and cook until tender, about 30 minutes, then drain and season with salt to taste.
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8
While beans cook, mince remaining 2 cloves garlic on a cutting board.
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9
Add parsley leaves and 1/2 teaspoon salt.
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10
Continue to mince to form a paste.
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11
Mince remaining sage leaf and add to parsley paste; set aside.
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12
Place bacon in a skillet and saute over low heat until fat is rendered and bacon is crisp.
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13
Using a slotted spoon, transfer bacon to a plate lined with paper towels.
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14
Spoon off all but 2 tablespoons fat.
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15
Raise heat to medium-high and add mushrooms and a sprinkling of salt.
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16
Saute until mushrooms are starting to turn brown and crisp.
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17
Add drained beans and bacon, and toss together over low heat until blended.
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18
Remove from heat and stir in parsley pesto.
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19
If desired, garnish with toasted bread pieces, mixing in lightly.
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20
Serve hot.
