Peggy Bourjaily is a seasonal eater and experienced navigator of New York City's farmers markets. Here is one of her fall recipes that is simple, light and delicious as a side dish or healthy lunch.
2 pounds Etna Beans shelled (other beans, fresh or dried will work. With dried beans, make sure you soak them properly before cooking.)
1 head of garlic, cloves separated and sliced
1 onion, sliced
5 sprigs of sage, leaves removed and stems tossed
5 sprigs of rosemary, leaves removed and stems tossed
1 apple, cut into quarters
4 cups chicken stock
Put all of the ingredients into a medium pot, set over a high heat and bring to a boil. Turn to low and simmer, with lid on, until the beans soften, about 1-1 1/2 hours. Serve with a slotted spoon.