Tuscan Beans and Tomatoes

  • Active Time 15m
  • Total Time 12h 35m

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.

ingredients

  • 2 pounds 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 sage leaves
  • 2 garlic cloves, peeled and gently bruised
  • 1 pound ripe tomatoes, peeled, seeded and chopped
  • Salt and freshly ground pepper

directions

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 until 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.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1010

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.