Italian Sausage and White Beans with Sage

Ingredients

• 2 cups dried white beans, fresher beans will cook more quickly
• 2 stalks celery
• 3-4 large whole cloves garlic, or more
• 3 + 10 fresh sage leaves
• 1/2 teaspoon salt
• 1 tsp. + 1 tsp. dried Italian Seasoning
• 1 T olive oil + 1 T olive oil
• Which is what I used
• 1 can petite dice tomatoes with juice
• 1/2 cup cooking water
• Freshly-grated Parmesan cheese for serving, optional but good

Directions

1. If you’re starting with dried beans, use 2 cups of fresh dried white beans. For stovetop cooking, soak them in cold water overnight; if you’re using a slow cooker or Instant Pot, the soak can be skipped.
2. Add the dried beans to a slow cooker, Instant Pot, or stovetop pan along with the celery, garlic, 3 sage leaves or a small pinch of dried sage, salt, 1 tsp. Italian Seasoning, and 1 T olive oil. Pour in just enough water to barely cover the beans.
3. In the slow cooker, cook the beans for 5-6 hours.
4. For the Instant Pot, secure the lid and cook for 30 minutes at HIGH PRESSURE. Let the pressure come down naturally for 15 minutes, then use a quick release if any pressure remains.
5. On the stovetop, gently simmer the beans until they are tender; the timing will vary depending on the age of the beans.
6. Whichever cooking method you choose, drain the beans when they’re done, but hold on to the big garlic cloves and save 1/2 cup of the bean cooking liquid.
7. While the beans are cooking, or when slow cooker beans are nearly finished, warm another 1 1/2 tsp. olive oil in a large frying pan. Brown the sausage thoroughly on the outside, then let it cool and slice it on the diagonal. Add another 1 1/2 tsp. olive oil to the pan and brown the sliced sides well.
8. Chop the reserved garlic. Add the cooked beans, chopped garlic, browned sausage, 10 sage leaves or a small amount of dried sage, the canned tomatoes with their juice, ground fennel, the remaining 1 tsp. Italian Seasoning, and the saved 1/2 cup bean cooking liquid to the slow cooker or Instant Pot.
9. For the slow cooker, cook on high for 2-3 hours.
10. For the Instant Pot, close and lock the lid, then cook for 10 minutes at HIGH PRESSURE. Allow a natural release for 5 minutes, then quick release any remaining pressure.
11. Serve hot, passing freshly-grated Parmesan at the table if you’d like.