Sautéed White Beans with Garlic, Sage and Tomatoes
Servings: 4 people
This Sautéed White Beans with Garlic, Sage and Tomatoes couldn't be easier to prepare, but is so full of robust flavor, you won't believe how quickly you'll be getting this to your table. Simple ingredients and wonderful flavors. It is wonderful served warm or at room temperature.
- 1 cup dried cannellini beans (or two 15.5 oz. cans, drained)
- 1/4 cup olive oil
- 4 cloves garlic, minced about 2 tbsp
- 4 fresh sage leaves, chopped about 1 tbsp
- 1/4 cup dry white wine
- 1 28 oz can San Marzano tomatoes drained
- Kosher salt and freshly ground black pepper to taste
Cover the beans with water in a large pot and let soak overnight (if using drained canned beans, skip to step 3)
Drain beans and re-fill with fresh water in same pot. Bring to a boil and cook for 1 1/2 to 2 hours, or until beans are soft. Drains beans, reserving about 1 cup of liquid.
In a large skillet over medium heat, warm the olive oil.
Add the garlic and sage and cook until lightly golden, about 2 minutes.
Add the wine and cook until nearly evaporated, about 3 minutes.
Add the beans and the squeeze the tomatoes into the beans with your hands. Season with a healthy pinch of salt and pepper. Simmer for 15 minutes, adding reserved liquid if becoming dry.
Transfer to serving bowl and serve at once, or serve at room temperature.