Our Favorite White Beans to Top Our Polenta With

This one is a quicker and simpler version of another recipe I blogged, “Fagioli all’Ucelletto (Beans With Sage)”.

1 can tomatoes, 15 ounces – diced, peeled, or whatever you’ve got

1 can cannellini beans, 15 ounces, drained
1 ¼ cups cannellini beans, home-cooked

2 tablespoons olive oil
2 cloves garlic, peeled and cut in half
½ teaspoon rubbed sage
¼ teaspoon black pepper
¼ teaspoon salt

To a saucepan, add oil and garlic. Cook garlic slowly until garlic is lightly browned. Add sage and black pepper; stir well in the hot oil. Add beans and tomatoes to the pan. Stir. Bring to a boil, and then simmer for 30 min. Add salt as listed, or to taste. Use this to top a plate of polenta.


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