Recipe: Beans with Crispy Sage
Sage lightly fried until it’s crisp and fragrant is a great addition to any veggie dish. We’ve got an overload of beans these days but fortunately these two go very very well together.
Ingredients:
- beans, enough to cover a pan in a single layer (careful not to fry too many beans at once or they will end up soggy and unevenly cooked*)
- handful of fresh sage leaves, stems trimmed off
- 1.5 tsp olive oil
- salt to taste
Steps:
1. Heat dry pan on high while prepping veggies. Make sure beans are thoroughly dry.
2. When pan starts to smoke lightly, add beans.
3. Stir beans frequently for about 1-2 minutes. When brown spots appear on the beans, remove to a plate. Do not let the beans blacken.
4. Drop the heat to low and let the pan cool. In the meantime, heat another pan to low-medium and add 1/2 tsp oil.
5. Add sage to oiled pan and fry until crispy, about 3-5 minutes. Remove from heat and cover to keep warm.
6. Add 1 tsp oil to the other pan that's been cooled down to low heat. Put the beans back on and cook about 10-15 minutes.
7. Mix beans and sage together and serve.
* For larger amounts of beans: Prepare in batches. Transfer batches from the pan after the high heat stage to a shallow dish in the oven at 300F and cook in olive oil for about 15 minutes (or until sufficiently softened).