Best Italian Beans
Serving Size / Yield
8 servings
Ingredients
- 1 lb. cannellini beans, rinsed
- salt
- 2 sprigs sage
- 3 lg. garlic cloves
- 1/4 C. olive oil
- 3 lg. tomatoes, peeled, seeded and chopped
Directions
Put beans in a large bowl with cold water to cover by 2 inches. Put them in the refrigerator and soak them for 4 hours. Drain the beans and put them in a large pot with cold water. Beans should be covered by water by 1 inch. Bring liquid to a simmer. Cover and cook until beans are tender, 90 minutes to 2 hours. Add salt to taste and let stand for 10 minutes. In a large saucepan, cook sage and garlic in oil over medium heat. Then flatten garlic with back of a spoon. Cook until garlic is golden, 5 minutes. Stir in tomatoes. Drain the beans, and add to the sauce. Cook for 10 minutes. Serve warm.
