Sauteed White Beans With Pork And Sage
|White kidney beans||1 Pound (1 bag)|
|Diced salt pork||1 1⁄2 Cup (24 tbs) (1/4 inch cubes)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Finely chopped fresh sage/Rosemary leaves||2 Teaspoon|
|Kosher salt/Coarse salt||To Taste|
|Freshly ground black pepper||To Taste|
Cook the beans according to package directions, drain, cover, and leave on a very low heat.
While the beans are cooking, place the salt pork in a small pan, cover with boiling water, and simmer gently for about 10 minutes.
Drain and blot dry.
In a medium size saucepan, heat the olive oil until hot, fragrant, and almost smoking.
Stir in the salt pork, lower the heat, and saute until cooked through but not browned or crisp, about 10 to 13 minutes.
Add the drained white beans and sage, stirring to coat evenly.
Season with kosher salt and a generous amount of black pepper.
If you are using canned beans, continue cooking until the beans are heated through.