Stewed Etna Beans with Apples and Herbs

I've always enjoyed bean soups, baked beans and other bean dishes, but I generally used dried beans from the grocery store. This year, as I've become more and more involved with my local Farmers' Market, I've also become more and more adventurous. I'm no longer shy, sticking to what I know rather than asking the farmer how to cook something. Now, I realize going to the market is about more than purchasing food and supporting your community. It's also about building relationships and educating yourself.

So, when I first saw these beautiful pink and white Etna beans at Bradley Farm's stand a few weeks ago, I struck up a conversation with Ray Bradley who suggested cooking them in a little broth. Well, we've been eating them ever since and man oh man are they wonderful. Of course, beans are amazingly nutritious, but they are also affordable, they fill you up and baby girl adores helping me shell and eat them. This recipe, which I served with yesterday's Garlic and Herb Crusted Pork Loin is the product of many week's recipe testing. Enjoy!

Etna Beans with Apples and Herbs

(These beans are delicious with the pork roast, on their own or, as baby girl and I are wont to do, with a soft poached egg on top.)

What You'll Need

2 pounds Etna Beans shelled (Other beans, fresh or dried will work. With dried beans, make sure you soak them properly before cooking.)
1 head of garlic with cloves separated and sliced
1 onion sliced
5 Sprigs of sage with stems tossed
5 Sprigs of Rosemary with stems tossed
1 apple cut into quarters
4 cups chicken stock

Put all of the ingredients into a medium pot, set over a high heat and bring to a boil. Turn to low and simmer covered until the beans soften, about 1-1 1/2  hours. Serve with a slotted spoon. It's that easy. 

Approximate Dinner Cost
• Groceries - $6.00
• Leftovers – Expect 6 servings at a dollar each!