White Bean in Tomato Sauce
"Published in Food & Wine April 2009. I like to reheat this for lunch at work."
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 2 cups dried cannellini beans or 2 cups zolfini beans, picked over and rinsed
- 1 sprig fresh sage, plus
- 1⁄2 teaspoon chopped sage
- 2 garlic cloves, 1 minced
- 1 small bay leaf
- 1⁄4 cup extra virgin olive oil, plus
- 2 tablespoons extra virgin olive oil
- salt
- 1 cup canned tomato sauce
- fresh ground pepper
directions
- Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
- Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic and bay leaf.
- Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup of oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer.
- Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.
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RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
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