SAVORY RECIPES

Savory was a great favorite of the Romans, who included it in a vinegar-based sauce used with fish and meat dishes. The herb is now widely used in Central Europe where it seasons bean, pea, lentil and sausage dishes. It also works well with tomatoes, eggs, and cheese recipes. Savory has some of the same properties as thyme and rosemary, you could try to substitute it for either thyme or rosemary. Your bunch should last at least a couple of weeks in your crisper drawer in a bag.

Savory Beans (from Kitchen Garden 9/98)

1 pound dried beans (cannellini, pinto, haricot, etc.)
2 large onions or 2 bunches of stockpiled green onions, chopped
4 cloves garlic
3 heaping teaspoons chopped savory
salt and pepper
2 T olive oil
1 35-ounce can tomatoes in juice
1 heaping Tablespoon tomato paste

Rinse and soak beans overnight. Drain, then cover with cold water. Add half the chopped onions, half the garlic, and 2 T of the savory. Bring to a boil, then reduce to a simmer, cover and cook until the beans are thoroughly tender, 45 to 60 minutes, depending on the size and age of the beans. Drain the beans if necessary, and season with salt and pepper.
Heat the oil, and sautŽ the remaining onion and garlic for 2 minutes. Add the canned tomatoes and juices and bring to a boil. Stir in the remaining savory, the tomato paste and salt and pepper to taste. Reduce the heat and cook over medium heat, uncovered, for 15 to 20 minutes, until slightly thickened. Mash the sauce with a potato masher.
Add the beans to the tomato sauce, stir well, adding a little boiling water if the mixture is too thick. Reheat gently and check the seasonings again.