1 lbs. cannellini beans, sorted, and rinsed
1 bay leaf
1 T. dried thyme
1 t. rubbed sage
3 C. onion, diced
1/4 C. olive oil
3 T. garlic, minced
1 t. salt
1/2 t. freshly ground black pepper
In a large pot place the cannellini beans, bay leaf, thyme, and sage.
Add enough water to cover the beans by two inches, and bring to a boil.
Cover, reduce the heat to low, and simmer for 1-1 1/2 hours or until beans are tender. Drain any extra cooking liquid. Return the cooked beans to the pot, remove the bay leaf and discard it. Set beans aside.
In a non-stick skillet, saute the onion in olive oil for 7 minutes or until lightly browned. Add the garlic and saute an additional 2-3 minutes or until both are tender. Add the sauteed onion mixture and remaining ingredients to the cooked beans, and stir well to combine.