Tuscan Beans and Tomatoes
- Active Time 15m
- Total Time 12h 35m
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 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
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.
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