White Beans in Tomato Sauce
Recipe from Food & Wine

This lush, stewlike dish is typically made with zolfini beans, a pale yellow Tuscan legume that can be challenging to find in the U.S.; firm, creamy cannellini beans are an excellent substitute.


Martin Morrell

by 1  person


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Servings: 6
Prep Time: 1 hr 30 mins
Total Time: 2 hrs
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Ingredients
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    2   cups 
    dried zolfini, or cannellini beans, picked over and rinsed
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    1   
    sage sprig, plus 1/2 teaspoon chopped sage
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    2   
    garlic cloves, 1 minced
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    1   
    small bay leaf
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    1/4  cup 
    plus 2 tablespoons extra-virgin olive oil
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    Salt
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    1   cup 
    canned tomato sauce
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    Freshly ground pepper

Directions
1.
Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
2.
Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf, and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic, and bay leaf.
3.
Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup of oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer.
4.
Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.
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