Mar 25, 2013
This simple but delicious side dish is a Tuscan classic. If you are short on time, use canned beans instead.
1 cup dried cannellini beans
1/4 cup olive oil
2 garlic cloves, halved
Handful sage leaves, whole or chopped
2 (14-ounce) cans diced tomatoes
Salt and freshly ground pepper, to taste
Olive oil, for finishing (optional)
Soak beans in water overnight until tender. Rinse.
Drain beans. Add to large saucepan and cover with water. Bring to a boil. Reduce heat to simmer and cook beans until tender, about 1 to 1 1/2 hours. Drain.
Heat large skillet over medium heat. Add olive oil, when oil is hot, add garlic and sage. Cook until garlic is lightly golden, about 1 to 2 minutes. Add beans. Season with salt and pepper. Add tomatoes. Bring to a boil. Reduce heat to simmer. Cook stirring occasionally, about 10 to 15 minutes. Finish with more olive oil, if desired.
Yield: 6 to 8 servings.