I cook the Italian "sausage and beans" once a week. It is simple, hearty, and
nutritious. It is not just food; it has been a cultural experience.
I buy dried cannellini beans in bulk and the day before the meal, measure one
cup to soak overnight. Next, I'd simmer them until they turn creamy, about 2.5
hours.
I have since grown and harvested sage, the only herb called for in this dish.
It's a hardy plant: in two years, a single starter has survived draughts, pests,
and negligence, claimed a 10-gal pot, and yielded more than enough for my
culinary need.
Fresh tomatoes in season are the best and I switch to canned San Marzano in
winter and spring.
I haven't made my own sausage. Maybe that'll be the next step.