INGREDIENTS:
 | 200 grams
(approx. 7 ounces) of dry cannellini (white beans) |
|
500 grams (approx. 17.6 ounces) peeled plum tomatoes |
|
1/2 cup of extra virgin olive oil |
|
2 garlic cloves |
|
sage |
|
salt and pepper |
|
PREPARATION:
| Pre-soak the
beans for about 12 hours. Drain them and cook them in salted water over low
heat, making sure the skins don't break. Take them from the heat just before
they are completely cooked. Put oil, the slightly crushed garlic cloves and
the sage in a cast iron pan. Let the garlic brown slightly and add the
pureed tomatoes. Let it cook for 10 minutes. Add the drained warm beans.
Stir lightly. Add salt and a generous amount of black pepper. Cook for about
15 minutes and serve. . |
|