Pressure cooker filled with white beans and water, with sage leaves and garlic on top. The sage is tri-colored sage from my herb garden.

Ingredients (all measurements are approximate):

• White beans (1 1/2 or 2 cups)
• Fresh Sage (12-15 leaves)
• Garlic (5 cloves)
• Parsley (1/4 cup)
• Olive Oil (3 tbs)
• Green Onions (2)
• Lemon (1 tsp)
• Honey (1/2 tsp)
• Vinegar (1 tsp)
• Brown Mustard (1 tsp)
• Salt & Pepper

Part One:

1. Rinse beans and remove any ugly beans or hard debris.
2. Add to pressure cooker and cover with water about 3 inches above the level of the beans.
3. Peel and coarsely chop 5 garlic cloves, add to pot.
4. Add sage leaves.
5. Add 1 tbs olive oil.
6. Seal pressure cooker and cook for 60 minutes.
7. When cooked, empty the excess water and discard the sage. (Leave the garlic.)

Part Two:

1. Add lemon juice, 2 tbs olive oil, lemon, honey, vinegar and mustard to large bowl.
2. Add a dash of pepper, and some salt (approx 1 tsp).
3. Finely chop green onions and parsley and add to bowl.
4. Mix well.
5. Add the beans and stir to coat.

The beans are especially tasty when served still warm, but can be enjoyed at any temperature. Rich and buttery (without butter!), great side for any season.