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Marinated Beans with Sage
Ingredients
•
 Mayo Coba Peruano Beans (or other favorite pre-cooked dried beans)
•
 Extra Virgin Olive Oil (EVOO)
•
 Sage leaves to taste
•
 Sea salt to taste
Preparation
•
 As soon as the boiled beans are drained and still very hot, layer into a jar, add sage leaves and sprinkle with sea salt to taste, then add more beans, sage leaves and sea salt until filled.
Marinated Beans with Sage: image 1 of 2 Marinated Beans with Sage: image 2 of 2
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Comments
•
 Preserved in fridge, beans prepared this way last for a week or two.
•
 Excellent on whole wheat crackers or toast triangles as hors d'oeuvres, mixed in a salad, and as a side dish for grilled meat or seafood.
•
 Glass containers are always recommended, as toxic chemicals from plastic containers tend to leach into conserved refrigerated food.
•
 It is important to sterilize the long-term storage jars in boiling water and put them in a warm oven to dry, or wash in a dishwasher before using them.
Wine and Beverage Pairing
•
 Excellent paired with Prosecco or Lambrusco di Sorbara DOC Spumante Blush Extra Dry when served on whole wheat crackers or toast triangles as hors d'oeuvres .


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    August 13, 2010
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