A popular starter or side dish with polenta, stewed meat and the Tuscan sausage.
5 from 2 votes
Prep Time 6 minutesmins
Cook Time 2 hourshrs
bean soak time 8 hourshrs
Total Time 10 hourshrs6 minutesmins
Course garnish, side course, Side Dish
Cuisine Italian, Tuscany
Servings 4serves
Calories 144kcal
Ingredients
500gbeansdried - cannellini
200-250gtomato sauce
1 clovegarlic
5-6 leavessage
3tablespoonolive oil
salt
pepper
Instructions
Soak the beans in plenty of cold water overnight, drain them the next day and wash them again. In a casserole, fry the finely chopped garlic in oil until golden brown. Add sage, beans and the strained tomatoes. Season to taste with salt and pepper. For a variation of the recipe, douse the garlic with a glass of red wine. Let the wine simmer before adding the rest of the ingredients.
Now place the lid on the pot and gently cook the beans at low heat for about 2 hours. Stir occasionally and also taste them, as the cooking time changes depending on the type of beans. Add some water if necessary. In Tuscany, the beans are served in a casserole. Some garnish beforehand with a handful of chopped parsley.
Notes
Soak the beans in plenty of cold water overnight, drain them the next day and wash them again. In a casserole, fry the finely chopped garlic in oil until golden brown. Add sage, beans and the strained tomatoes. Season to taste with salt and pepper. For a variation of the recipe, douse the garlic with a glass of red wine. Let the wine simmer before adding the rest of the ingredients. Now place the lid on the pot and gently cook the beans at low heat for about 2 hours. Stir occasionally and also taste them, as the cooking time changes depending on the type of beans. Add some water if necessary. In Tuscany, the beans are served in a casserole. Some garnish beforehand with a handful of chopped parsley.