Maybe your new favorite bean dish:
Takes a little time – To prepare.
Soak the beans in cold water for at least six hours or overnight.
Meanwhile, cook the beans in the soaking water with the sage leaves on a low fire with the lid closed for one and a half to 120 minutes (depending on the quality) until tender.
Cut the drained tuna into small pieces. Cut the celery into small slices with the leafy greens. Remove the skin from the onions, halve them and cut them into thin slices.
Stir salt, balsamic vinegar, juice of one lemon, pepper and olive oil to a creamy sauce.
Drain the soft beans and drain well. While still warm, add to the sauce form with the tuna, celery and onions and mix thoroughly.
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