Cannellini With Tomato-sage Sauce
From ecoveg 18 years ago
- 130 minutes to make
- Serves 8
Because the beans need to be soaked overnight, start making this a day or two before you plan to serve it You might also want to try the addition of carrots, onions and pancetta I heard It makes for an excellent combination.
Ingredients
- beans shopping list
- 3 cups (about 21 ounces) dried cannellini (white kidney beans) shopping list
- 3 quarts cold water shopping list
- 5 tablespoons olive oil shopping list
- 4 whole garlic cloves, peeled shopping list
- 1 large bunch fresh sage leaves shopping list
- 16 whole black peppercorns shopping list
- 1 tablespoon salt shopping list
- Sauce shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 12 large fresh sage leaves shopping list
- 8 whole garlic cloves, peeled shopping list
- 2 pounds plum tomatoes, seeded, coarsely chopped shopping list
How to make it
- For beans:
- Place beans in large bowl; cover generously with water.
- Let stand at room temperature overnight.
- Drain beans; transfer to heavy large pot.
- Add 3 quarts water, oil, garlic, sage bunch, and peppercorns.
- Bring to boil over medium-high heat.
- Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes.
- Remove from heat; mix in salt.
- Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
- For sauce:
- Heat oil in heavy large skillet over medium heat.
- Add sage and garlic; sauté 2 minutes.
- Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
- Drain beans, reserving cooking liquid.
- Discard sage bunch.
- Mix beans into tomato sauce.
- Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, for about 30 minutes (beans should have slightly soupy consistency).
- Season with salt and pepper.
- Serve beans warm or at room temperature.
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