Fagioli all’uccelletto (Bean stew)
- 1 lb cannellini beans , dry
- 1 lb canned tomatoes , seedless
- 2 cloves of garlic
- 4 leaves of sage
- 1 cup extra virgin olive oil
Soak the beans for 12 hours, then simmer in salted water. In a large pan put the oil, sage and crushed garlic cloves. brown for a few minutes, then add the beans, previously drained. Allow flavours to blend stirring; add the tomatoes passed through a sieve, season with salt and plenty of pepper, then cook over a low heat for 30 minutes or so. Serve hot.