Navy beans emerge creamy from the pressure cooker and join slow-browned onions and fragrant garlic, simmering with a tied bundle of sage and thyme before lemon juice brightens the finished sauce.
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Drain soaked beans. Cover with 6 cups water and about 8 minutes for navy beans, or 10 minutes for Great Northern beans. Season with salt to taste. Let beans sit in cooking liquid a few minutes to absorb salt. Drain beans, reserving cooking liquid. Alternately, on stove top, partially covered about an hour and a half, until beans are soft. Season with salt to taste. Let beans sit in cooking liquid a few minutes to absorb salt. Drain beans, reserving cooking liquid.
Warm olive oil in 12-inch sauté pan. Add onions and cook over medium-low heat for about 7 minutes , until onions soften and start to brown. Add garlic and cook a few more minutes until fragrant. Add cooked beans and 2 1/2 cups of bean cooking liquid. (If using canned beans, add 2 1/2 cups water.)
Tie herbs together with string and add to pot along with bay leaf. Cover, bring to over medium heat, reduce heat and , partially covered, for 15 minutes to allow flavors to marry. Add lemon juice and salt and pepper to taste. Remove bay leaf and tied herbs.
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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