INGREDIENTS
250 g of 100% Italian Organic Cannellini Beans @Colfiorito
400 g of tomato puree
4–5 fresh sage leaves
2 cloves of garlic
Extra virgin olive oil, salt, and pepper to taste
1. After soaking the @Colfiorito Organic Cannellini Beans for about 8–10 hours, boil them over low heat until tender, setting aside a little of their cooking liquid.
2. In a large skillet, heat a generous drizzle of extra virgin olive oil with the garlic clove and sage leaves, letting them brown gently over low heat to release all their aromas.
3. Add the cooked beans along with a splash of their cooking liquid and let them absorb the flavors for a couple of minutes, gently shaking the skillet so as not to break them. Remove the garlic and sage.
4. Add the tomato sauce, season with salt and pepper, and let it simmer over low heat for about 15–20 minutes, until the sauce has reduced to a rich, velvety consistency.
5. Let it rest for a few minutes before serving with toasted Tuscan bread and…
enjoy your meal!
