One of my new favorites (one for which I haven't lost my mojo with, and if anything, seem to getting more mojo!) is Assunta's Beans from Marcella Hazan's "Marcella Cucina."

Her recipe calls for cranberry beans, which I love, but I had some dried cannellini on hand, so I soaked them using the quick soak method for an hour, and then cooked them according to Marcella's method, with water, olive oil, garlic, salt, pepper and fresh sage.

They were done last night just in time to eat with a vegetable gratin (a Deborah Madison recipe, which recommended serving the gratin with white beans and braised carrots). Really good.

I combined the leftover beans with some tuna in olive oil and some chopped red onion for lunch...om nom nom...