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Tuscan Beans and Tomatoes

Source: The Italian Gourmet
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Active Time:  15 Minutes
Total Time:  12 Hours 35 Minutes
  Serves 4
This typically Tuscan peasant dish is also widely used as a vegetable accompaniment to meat dishes in family homes. It is a classic example of a rich and tasty sauce into which the Tuscans dip their famous unsalted bread.
2 lb small fresh white (navy) beans (such as toscanelli or cannellini beans), shelled, or 2 1/4 cups dried white beans
1/3 cup olive oil
5 or 6 fresh sage leaves
2 garlic cloves, peeled and gently bruised
1 lb ripe tomatoes, peeled, seeded and chopped
Tuscan Beans and Tomatoes Recipe at
If using dried beans, soak them in cold water for 12 hours; drain. Place the beans in cold water to cover and bring to a boil. Drain when they are soft. Pour the oil into a wide, shallow terracotta pan or skillet. Add the sage leaves and garlic and fry till the garlic browns. Add the beans, mix and cook for 4 or 5 minutes to blend the flavors. Add the tomatoes, salt and a grind of pepper as desired, cover the pan and cook over moderate heat for about 20 minutes. Serve as an accompaniment to broiled or grilled meat or sausages.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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