At the trattoria Coco Lezzone, they used fresh beans to make this dish, but dried beans make an excellent substitute (sgranati simply means shelled).
Yield: makes 8 Cups
- 3 cups dried cannellini beans (about 1 1⁄3 lbs.)
- 1 1⁄4 cups extra-virgin olive oil
- 10 fresh sage leaves
- Salt and freshly ground black pepper
- Pick through and rinse beans in water. Put beans into a medium pot and cover with water. Add 1⁄4 cup of the olive oil and sage leaves to the pot. Bring to a boil over high heat, then reduce heat to medium-low to maintain a very gentle simmer. Continue simmering gently, stirring occasionally, until the skins of the beans are tender and the insides are soft, about 2 hours.
- Drain beans and transfer them to a large bowl. Add remaining 1 cup of oil and salt and pepper to taste. Toss gently and serve hot with the Roasted Herb-Stuffed Pork Loin, if you like.