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Categories:Viewed: 14 - Published at: 9 years ago
Ingredients
- 3 cups (about 21 ounces) dried cannellini (white kidney beans)
- 3 quarts cold water
- 5 tablespoons olive oil
- 4 whole garlic cloves, peeled
- 1 large bunch fresh sage leaves
- 16 whole black peppercorns
- 1 tablespoon salt
- 1/4 cup extra-virgin olive oil
- 12 large fresh sage leaves
- 8 whole garlic cloves, peeled
- 2 pounds plum tomatoes, seeded, coarsely chopped
Method
- Place beans in large bowl; cover generously with water.
- Let stand at room temperature overnight.
- Drain beans; transfer to heavy large pot.
- Add 3 quarts water, oil, garlic, sage bunch, and peppercorns.
- Bring to boil over medium-high heat.
- Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes.
- Remove from heat; mix in salt.
- Cool beans 1 hour.
- (Can be made 1 day ahead.
- Refrigerate in water.)
- Heat oil in heavy large skillet over medium heat.
- Add sage and garlic; saute 2 minutes.
- Add tomatoes and saute until tomatoes soften and begin to release juices, about 8 minutes.
- Drain beans, reserving cooking liquid.
- Discard sage bunch.
- Mix beans into tomato sauce.
- Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency).
- Season with salt and pepper.
- Serve beans warm or at room temperature.
