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1
Placed washed, dried beans in a stockpot with 4 cups water.
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2
Bring to a boil; cook for 2 minutes over medium heat.
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3
Turn off the heat; cover; allow them to soak for 1 hours.
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4
Drain beans thoroughly.
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5
Return them to the stockpot.
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6
Cover with 3 cups of fresh water.
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7
Bring to a boil and reduce heat to medium.
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8
Simmer for 30 - 40 minutes or until beans are done.
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9
Skim off any foam that develops.
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10
During last 10 minutes of cooking, heat oil in a large skillet over medium heat.
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11
Add onions and garlic, stirring constantly.
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12
Cook for 3-4 minutes or until the onions are nicely browned.
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13
Add entire contents of skillet to stockpot and remove from heat.
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14
With immersion blender, puree the soup.
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15
Adjust thickness with water if necessary.
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16
Stir in sage.
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17
Cover and let stand 10 minutes before serving.
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18
Note: if you have a blender rather than an immersion blender, allow the soup to cool slightly.
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19
Puree it in batches in the regular blender.
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20
Return soup to stockpot and gently reheat.
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21
Note Two: You can use a 15.5 oz can of drained and rinsed beans instead of the dried ones.
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22
Just begin recipe at Step 3.
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23
Note Three: You can use fresh sage if you want to instead of dried.
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24
Use 1/2 T. fresh, snipped sage.
