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Beans With Sage & Tomatoes

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  Dry cannellini beans/Other large white beans / 4 pounds fresh cranberry beans, shelled 1 Pound
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), lightly crushed with flat of a knife
  Fresh sage leaves/1 teaspoon dry sage 6 Large
  Canned pear shaped tomatoes 14 1⁄2 Ounce (1 Can)
  Freshly ground pepper To Taste
  Salt To Taste

If using dry beans, sort to remove any debris.
Rinse and drain beans, then soak in cold water to cover for at least 8 hours or up to 12 hours (or follow quick-soak instructions on package).
Drain beans, place in a 4- to 5-quart pan, and add enough cold water to cover by 2 inches.
Bring water to boil; then reduce heat, cover, and simmer until beans are very tender to bite (about 1 1/2 hours).
If using fresh beans, bring about 2 quarts salted water to a boil in a 4- to 5-quart pan.
Add beans and cook, uncovered, over medium-high heat until tender to bite (about 25 minutes).
Drain cooked beans well and set aside.
Heat oil in same pan over medium-high heat.
Add garlic and sage; cook, stirring often, until garlic is golden and fragrant (about 3 minutes).
Remove and discard garlic.
Chop tomatoes; add tomatoes and their liquid to pan, then add beans.
Bring to a simmer; reduce heat to low and cook, uncovered, stirring occasionally, until beans mash easily and mixture looks creamy (about 25 minutes).
Season to taste with salt and pepper.

Recipe Summary

Side Dish

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Beans With Sage & Tomatoes Recipe