← Nouns Cooking · Italian

Ingredients

• 2 cans cannellini beans (2 × 400 g), drained and rinsed
• 4 tbsp extra virgin olive oil, plus extra to serve
• 3 cloves Garlic, lightly crushed
• 8 sage leaves
• 300 g passata (or chopped ripe tomatoes)
• 1 pinch Chilli flakes (optional)
• Salt
• Black pepper

Method

1. Warm the oil with the garlic and sage in a pan over medium-low heat for 2–3 min, until the sage sizzles and the garlic is pale gold.
2. Add the passata and chilli, season and simmer for 5 min.
3. Stir in the beans and a splash of water and simmer gently for 15 min, stirring now and then, until the sauce is thick and the beans are creamy.
4. Taste for salt and pepper and serve warm with a thread of fresh olive oil.

Tips

• With dried beans: soak 250 g overnight and simmer with sage and garlic for about 1 hour before using.

Sources

Written in our own words after cross-checking these recipes:

Great Italian Chefs Inside The Rustic Kitchen