Tuscan Beans

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            FOOD FUNNY
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Thanks to Stacie Wheeler for this true (I think) food funny:

A friend was thinking about buying a new house in the country and
asked me to come out and look at it. We found the town, but we
couldn't locate the road. We drove over to city hall, where a
community get-together was going on, and asked around, but no one had
heard of the road. Even the policemen and fire personnel were
stumped. We went to city hall and consulted a map, with no luck,
until finally one young man came to our aid. He pointed to the map,
showing us exactly how to get there. I thanked the young man and
asked if he was with the police or fire department. "Neither," he
replied. "I deliver pizzas."

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            TODAY'S RECIPE
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This is an extremely versatile dish. It can be served hot, chilled,
or at room temperature. You can put it on a bed of lettuce and serve
it as a salad, serve it all by itself as a side dish, or put it on
thick slices of grilled bread for a traditional Tuscan appetizer.

Tuscan Beans

1 lb (450 g) white beans such as cannellini, white kidney,
Great Northern, rinsed and picked over
About 20 fresh sage leaves, or 1 Tbs (15 ml) dried sage
Salt and freshly ground pepper to taste
2-4 cloves garlic, finely chopped
1/4 cup (60 ml) extra-virgin olive oil

Combine the beans with enough water to cover in a pot and bring to a
boil over high heat. Reduce the heat to a simmer, add the sage, salt,
and pepper and cook partially covered, stirring occasionally, until
the beans are tender. Add more water during cooking if necessary.
Drain the beans and stir in the garlic and olive oil. Adjust the
seasoning with additional salt, pepper, or olive oil as needed. Serve
warm, chilled, or at room temperature. Serves 6 to 8.
Received on Tue Jul 6 07:48:28 2004