【食人间烟火】Sausage and Beans

I cook the Italian "sausage and beans" once a week. It is simple, hearty, and

nutritious. It is not just food; it has been a cultural experience.

 

I buy dried cannellini beans in bulk and the day before the meal, measure one

cup to soak overnight. Next, I'd simmer them until they turn creamy, about 2.5

hours.

 

I have since grown and harvested sage, the only herb called for in this dish.

It's a hardy plant: in two years, a single starter has survived draughts, pests,

and negligence, claimed a 10-gal pot, and yielded more than enough for my

culinary need.

 

Fresh tomatoes in season are the best and I switch to canned San Marzano in

winter and spring.

 

I haven't made my own sausage. Maybe that'll be the next step.