Fagioli all’Ucelletto (Beans With Sage).

This is the original version of a recipe I called elsewhere “Our Favorite White Beans to Top Our Polenta With”, which is a lot quicker. Both versions go well on polenta.

1 pound dried white beans, such as cannellini, soaked and drained
15 fresh sage leaves, or ½ teaspoon dried
2 garlic cloves
¼ cup olive oil (extra-virgin if possible)
2 large tomatoes, peeled, seeded and diced, 
or 1 pound canned peeled tomatoes, drained and chopped

Cook the beans with enough cold water to cover by 2 inches at a bare simmer. Cook for 1 to 1 ½ hours, or until tender. Drain the beans, reserving cooking water. In a large skillet sauté the sage and garlic in oil over medium-high heat, until the sage begins to brown around the edges; stir in the tomatoes and cook the mixture for 2 min. or until the tomatoes form a sauce. Stir in the beans, salt and pepper to taste and cook at a bare simmer, adding enough of the reserved cooking water to reach the desired consistency, for 15 min.


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