Soak beans on the previous night in clean water. On the following day drain them off and throw away the water. Place them in a pot along with the garlic, cut in half, the pepper and the sage leaves and boil until softened.
Drain them off, place them in a bowl and season with salt while they are still warm.
Put the boiled garlic cloves together with the beans (after removing their peel) in the blender. Add the parsley, 2 fresh sage leaves, some salt, pepper and half the oil.
Cut the bacon into cubes and fry lightly in the pan, then put it on a kitchen paper to drain. Cut the mushrooms in half and fry them in the same pan.
Heat the remaining oil in the pan and add the beans, the bacon and the mushrooms. Add a glass of hot water and simmer over medium heat, until the water is absorbed.
Pour the mixture from the blender, stir and remove from heat.
Serve hot after sprinkling with freshly ground pepper.
Mushrooms are rich in water (about 90% of mushrooms is water), which makes them a delicious “wild card” in our diet that we can add in too many recipes without caring about calories.
Mushrooms also contain an indispensable trace element in a great quantity, copper. Copper places a vital role in the formation of red blood cells. What’s more it is part of many antioxidant enzyme systems of our metabolism and together with vitamin C contribute to the formation of elastin.