About 1 lb. dry beans (like last week's pinto beans!)
Veggie Box sorrel leaves, stems discarded
Salt and pepper
Olive oil
Half an onion, chopped
2 cloves garlic

2 cloves garlic

Sweat onion and garlic in a couple tablespoons
of olive oil until translucent but not brown. Add
shelling beans and several cups of water, and
boil til almost soft enough. Add salt and pepper
to taste. Add chopped sorrel leaves and boil 3
more minutes. Taste the broth, not the beans,
for seasoning: add more salt, pepper, or a
squeeze or lemon juice or white wine if
necessary. Serve hot.