White beans, tomatoes, garlic and sage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Dry white beans |
| Salt to taste | ||
| 3 | tablespoons | Olive oil |
| 2 | Garlic cloves, crushed | |
| 5 | Leaves fresh sage, chopped | |
| Coarsely ground pepper to taste | ||
| 4 | larges | Tomatoes, peeled and chopped (or one large can whole tomatoes, drained & chopped |
Directions
The night before the picnic, place the beans in cold water to cover, to soak overnight. The next day, drain the beans and put them in a large pot with fresh water to cover. (Do not add salt.) Simmer the beans for 1-2 hours, testing them to see if they're tender.
Add water as needed. Add salt to taste when the beans are just tender, and continue cooking for 15 minutes.
Meanwhile, heat olive oil in a large skillet and add garlic, sage and pepper; saute until the garlic begins to change color. Drain the beans and add them to the hot skillet. Stir in tomatoes, and simmer for 20 minutes. Taste and add salt if necessary. Serve at room temperature. Submitted By MICHAEL ORCHEKOWSKI On 08-06-95
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