Cannellini With Tomato Sage Sauce Food

FAGIOLI ALL'UCCELLETTO - BEANS IN TOMATO SAUCE

Steps:

• Add the olive oil to a frying pan or skillet on medium heat and add the chopped garlic and sage leaves. Fry for 1-2 minutes until the garlic is just starting to turn a light golden brown.
• Add the tomatoes followed by the water and a good pinch of salt and pepper, stir. Simmer the sauce for 5 minutes.
• After 5 minutes, add the beans and bring back to a simmer. Continue to cook for a further 5 minutes until the sauce has thickened slightly and the beans are warmed through, serve.

CANNELLINI WITH TOMATO-SAGE SAUCE

Steps:

• For beans:
• 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.)
• For sauce:
• Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté 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.

CANNELLINI WITH TOMATO-SAGE SAUCE RECIPE

Steps:

• For beans: 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.) For sauce: Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté 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. This recipe yields 8 servings.

SAUSAGES WITH WHITE BEANS IN TOMATO SAUCE

Steps:

• Heat oil in large skillet over medium heat. Add garlic. Sautégarlic until golden, about 2 minutes. Add sausages; sauté until browned, about 5 minutes. Add 1/2 cup reserved bean cooking liquid, tomatoes with juice, and sage. Simmer 5 minutes. Add beans and 1 cup water. Cover and simmer until sausages are cooked through, adding more water by 1/4 cupfuls if dry, about 30 minutes. Uncover and simmer until sauce thickens, if desired. Season with salt and pepper.
• What to drink:
• Robust, spicy Falesco 2006 Vitiano Rosso ($9).

CANNELLINI WITH TOMATOES AND SAGE

Steps:

• In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
• Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.