with a Light Tomato Sauce
grams (approx. 7 ounces) of dry cannellini (white beans)
grams (approx. 17.6 ounces) peeled plum tomatoes
1/2 cup of extra virgin olive oil
2 garlic cloves
salt and peppere
the beans for about 12 hours. Drain them and cook them in
salted water over low heat, making sure the skins don't
break. Take them from the heat just before they are completely
cooked. Put oil, the slightly crushed garlic cloves and
the sage in a cast iron pan. Let the garlic brown slightly
and add the pureed tomatoes. Let it cook for 10 minutes.
Add the drained warm beans. Stir lightly. Add salt and a
generous amount of black pepper. Cook for about 15 minutes
and serve. .