Recipe

Cannellini With Tomato-sage Sauce Recipe

	Ecoveg / All my dishes 2 years, 4 months ago 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. Prep:480m Cook:130m Servings:8	Ecoveg
	vegetarian vegan tomatoes beans garlic sage peppercorns

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Ingredients

Beans

3 cups (about 21 ounces) dried cannellini (white kidney beans)

3 quarts cold water

5 tablespoons olive oil

4 whole garlic cloves, peeled

1 large bunch fresh sage leaves

16 whole black peppercorns

1 tablespoon salt

Sauce

1/4 cup extra-virgin olive oil

12 large fresh sage leaves

8 whole garlic cloves, peeled

2 pounds plum tomatoes, seeded, coarsely chopped

Directions

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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