Turn off the beans and set aside, but do not strain or throw the bean water away! In a medium saucepan that’s big enough to fit all the beans, heat 4 tablespoons of olive oil. Add the garlic, sage leaves, and chili flakes (I use about 1 tsp). Fry on medium heat until fragrant (but don’t let the garlic burn). Add the cherry tomatoes, cut side down.. Put podded beans in a medium pan together with your chosen herbs and other aromatics and pour in enough fresh water to cover them. Put the pan on a medium to high heat and bring to boil (uncovered). Lower the heat, cover the pan almost completely and simmer gently for about 35-40 minutes until beans are tender.
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Preparation. Step 1. Combine beans, tomatoes, garlic, sage, and 3/4 cup oil in a medium pot. Add cold water to cover by 1″ (about 2 1/2 cups). Bring to a boil; reduce heat to medium-low and simmer.. Drain and rinse the beans. In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and cook 30 seconds to 1 minute. Add the beans and cook on medium low heat for 5 minutes until warmed. Add the herbs, salt and pepper and cook 1 to 2 minutes until fragrant. Spritz with lemon wedges and serve.
