Beans With Sage & Tomatoes
|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|
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.