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Stir occasionally, adding a small quantity of water if the beans become too dry.
1/2 lb (225 g) dry cannellini beans
4–5 tablespoons extra-virgin olive oil
2 garlic cloves, crushed whole
5–6 sage leaves
salt and pepper
4 oz (115 g) fresh ripe tomatoes, peeled and diced
4–5 tablespoons extra-
2 garlic cloves, crushed whole
5–6 sage leaves
salt and pepper
4 oz (115 g) fresh ripe tomatoes, peeled and diced
Clean and wash the beans the night before, place them in a container, and cover with fresh water. Leave the beans to soak in the water overnight.
Drain the beans the next day, when you are ready to cook.
Put the beans in a stockpot full of water, and boil for about 20 minutes, or until the beans are tender.
Drain the beans the next day, when you are ready to cook.
Put the beans in a stockpot full of water, and boil for about 20 minutes, or until the beans are tender.
In a skillet, pour the extra-virgin olive oil, and turn the heat to medium. Add garlic and sage, and sauté until the garlic starts to look a very pale brown.
Add the beans, salt, and pepper. Sauté over low heat for about 2–3 minutes.
Add the tomatoes. Cook uncovered over low heat for about 20 minutes or until the beans are tender and the sauce thicker.
Side Courses >> Sauteed Beans with Sage
Sautéed Beans with Sage
Fagioli all’Uccelletto
Fagioli all’Uccelletto
“Beans in the style of little birds” is the meaning of the name of this recipe, which derives its title from a “game” recipe using similar ingredients.
INGREDIENTS
PREPARATION
