Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Fagioli all’Uccelletto




Source of Recipe


Chef2Chef Newsletter 12/17/03


Recipe Introduction


Sauté Beans with Sage



List of Ingredients




1 lb (450 gr.) dry “cannellini” beans
4-5 tablespoons extra-virgin olive oil
2 garlic cloves, crushed whole
5-6 sage leaves
Salt and pepper
4 oz. (115 gr.) fresh peeled ripe tomatoes, diced


Recipe



Clean and wash the beans the night before, place them in a container and cover
with fresh water. Leave the beans in the water overnight. Drain the beans the
next day when you are ready to cook.

In a stockpot put water and beans and boil for about 20 minutes, or until the
beans are tender. Drain the beans and reserve.

Put in a skillet the extra-virgin olive oil and turn the heat to medium.

Add garlic and sage and sauté until the garlic will start coloring to a very
pale brown.

Add the beans, salt and pepper. Sauté on low heat for about 2-3 minutes then add
the tomatoes.

Cook uncovered on low heat for about 20 minutes, or until the beans are tender
and the sauce thicker.

Stir occasionally adding a small quantity of water if necessary.

Serves 4.