Tuscan Beans.

Tuscan Beans - Divina Cucina:
"Cooking beans the Tuscan way:
Rinse off the beans several times, look for small rocks or broken beans.
Place the beans in your pot.
Cover with cold water. Place on heat and bring to a boil, then lower the heat.
Add a branch of sage, a peeled garlic clove or two and a healthy 1/4 of olive oil, I only use extra virgin.
Cook the beans until they are tender.
Remove any scum which rises to the top while cooking.
I tend to add more cold water as the beans cook, and absorb the cooking water.
It keeps the pot from boiling to hard also.
At the end of the cooking time, salt to taste and let sit before serving.
keep it simple.These are like having an empty palette to paint on.

Polenta Incatenata
3 cups broth from cooking kale ( water with salt and olive oil)
1 cup chopped kale
2 cups cooked beans with some of their cooking water
1 cup polenta
Heat the broth with the kale and beans and their liquid.
Slowly let the polenta fall into the cooking liquid while stirring.
Do not stop stirring until the polenta is cooked. Follow the instructions on the package.
We eat this with a spoon like a soup."

'via Blog this'