Tuscan Beans with Tomatoes and Sage . . .

This simple but delicious side dish is a Tuscan classic.


1 cup dried cannellini beans
1/4 cup olive oil
garlic cloves, halved
Handful sage leaves, chopped
2 (14-ounce) cans diced tomatoes (drained)
 Salt and freshly ground pepper, to taste
Olive oil, for finishing (optional)


Soak beans in water overnight until tender. Rinse.

Drain beans. Add to large saucepan and cover with chicken stock. Bring to a boil. Reduce heat to simmer and cook beans until tender, about 1 to 1 1/2 hours. Drain.

Heat large skillet over medium heat. Add olive oil, when oil is hot, add garlic and sage. Cook until garlic is lightly golden, about 1 to 2 minutes. Add beans. Season with salt and pepper. Add tomatoes. Bring to a boil. Reduce heat to simmer. Cook stirring occasionally, about 10 to 15 minutes. Finish with more olive oil, if desired.