Braised Cannellini Beans With Sage

A pot of beans cooked properly needs no stock, no tomato and no thickener. The broth they produce is the dish, and it is made of nothing but beans, water, oil and time.

Everything else here is restraint.

Salt at the end, never at the start, and keep the pot at a tremble rather than a simmer.

Beans cooked that way come out whole and creamy; beans boiled hard come out split and mealy.