CookEat Recipe
Tuscan Beans with Sage and Tomato
Fresh shelled white beans cooked in water, sautéed in sage-scented olive oil and finished with a little plain tomato juice.
Method
Steps
Step 1
Gather the ingredients: 400 g freshly shelled tender white beans, weighed without pods; 3 tablespoons olive oil; 5–6 sage leaves; 100 ml plain tomato juice or sieved fresh tomato pulp; Salt and black pepper; Water for cooking the beans.
Step 2
Rinse the freshly shelled beans and put them in a saucepan with plenty of fresh water. Bring to a full boil for about 10 minutes, then reduce the heat and continue cooking until completely tender, about 20–40 minutes more depending on their freshness. Add hot water as needed to keep them covered. Drain well.
Step 3
Heat the olive oil with the sage leaves in a wide pan until the leaves sizzle, without letting the oil smoke. Add the drained beans and season with salt and pepper. Sauté over moderate heat for about 5–8 minutes, shaking the pan gently from time to time so the beans take up the oil without being mashed.
Step 4
Pour in the plain tomato juice and cook briefly, about 3–5 minutes, until it has coated the beans and mostly combined with the oil. Remove from the heat and serve hot, alone or as a side.
Step 5
For the dried-bean alternative, replace the fresh beans with 200 g dried thin-skinned white beans. Cover with at least three times their volume of cold water and soak in the refrigerator for about 8 hours, or at least 5 hours. Discard the soaking water and rinse. Cover generously with fresh water, bring to a rolling boil and boil for at least 30 minutes, adding hot water as needed; then simmer until completely tender, usually another 30–60 minutes or longer for older beans. Drain and continue with the same sage, olive oil and tomato method. Do not cook raw dried beans solely in a slow cooker. Allow about 11 hours total for this version, including soaking.
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