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, drainedor1 ¼ cups cannellini beans, home-cooked 2 tablespoons olive oil2 cloves garlic, peeled and cut in half½ teaspoon rubbed… Continue reading Our Favorite White Beans to Top Our Polenta With