Kidney Beans with Garlic and Sage

Diet Nutritional Stats Kidney Beans with Garlic and Sage
Serving Size 380 g
Amount Per Serving
Calories 212	Calories from Fat 8
	% Daily Value
Total Fat .9g	1%
Saturated Fat 0.0g	0%
Cholesterol 0mg	0%
Sodium 405mg	17%
Total Carbohydrates 38.5g	13%
Dietary Fiber 9.9g	40%
Sugars 1.3g
Protein 14.0g
Vitamin A 2% Vitamin C 5% Iron 25% Calcium 8%

1. 1 pound dried kidney beans
2. 8 cups room-temperature water
3. PAM spray
4. 1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
5. 1 large fresh sage sprig
6. 1/4 teaspoon whole black peppercorns
7. 1 teaspoon coarse kosher salt

Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.

Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to medium low; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.

Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper.