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What You Need:
(Serving Size: 4 to 6 )
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3 cups canned cannellini or other white beans (1½ one-pound cans); or 1½ cups dry white kidney, marrow, Great Northern or navy beans and 1½ quarts water
¼ cup olive oil
1 teaspoon finely chopped garlic
¼ teaspoon sage leaves, crumbled
2 large ripe tomatoes, peeled, seeded, gently squeezed of excess juice, and coarsely chopped
½ teaspoon salt
Freshly ground black pepper
1 tablespoon wine vinegar
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Translate this recipe:
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| How To Cook: |
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1. If you are using dry beans, combine them with the water in a 3- to 4-quart saucepan and bring them to a boil over high heat. Boil briskly for 2 minutes, remove the pan from the heat and let the beans soak for 1 hour.
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2. Now bring the water to a boil again, turn the heat down to low, and simmer the beans for 1 to 1½ hours, or until they are tender; drain and set aside.
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3. If you are using canned beans, drain them in a large sieve or colander, wash them under cold running water, then set them aside in the sieve or colander.
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4. In a heavy 8- to 10-inch skillet, heat the oil until a light haze forms over it. Add the garlic and sage and cook, stirring, for 30 seconds.
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5. Stir in the drained beans, tomatoes, salt and a few grindings of pepper.Cover and simmer over low heat for 10 minutes.
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6. Taste for seasoning, then stir in the vinegar. Serve in a heated bowl or on a deep platter.
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