Ingredients
Preparation
Place beans in a large pot and fill with just enough water to cover. Simmer until beans are tender, 1 to 1½ hours.
Just before they’re done cooking, season beans with ½ teaspoon salt and ¼ teaspoon pepper. (If seasoned any sooner, skins of beans may split and centers may harden).
Drain, if necessary, and transfer to a large bowl.
Meanwhile, with a mortar and pestle, crush garlic and 1 teaspoon salt until a paste forms. Add mustard and mix well, then add vinegar.
Gradually whisk in olive oil until a smooth emulsion forms.
Pour mixture over beans while still warm. Add tomatoes and onion; toss to coat and set aside.
Pour in enough canola or grapeseed oil to cover the bottom of a large skillet and place over medium-high heat until oil is very hot but not smoking.
Add sage leaves in 1 layer, sprinkle with salt, and fry lightly for about 2 minutes until crisp. (If leaves are crowded, fry in batches).
With a slotted spoon, remove to a plate covered with paper towels; let drain.
Sample salad and adjust seasoning to taste. Sprinkle with sage leaves just before serving
