Ingredients

The following ingredients have 4 Servings
  • 1 cup dried cannellini beans (or two 15.5 oz. cans, drained)
  • 1/4 cup olive oil
  • 4 cloves garlic, minced (about 2 tbsp)
  • 4 fresh sage leaves, chopped (about 1 tbsp)
  • 1/4 cup dry white wine
  • 1 28 oz can San Marzano tomatoes (drained)
  • Kosher salt and freshly ground black pepper (to taste)

Instruction

  • Cover the beans with water in a large pot and let soak overnight (if using drained canned beans, skip to step 3)
  • Drain beans and re-fill with fresh water in same pot.  Bring to a boil and cook for 1 1/2 to 2 hours, or until beans are soft. Drains beans, reserving about 1 cup of liquid.
  • In a large skillet over medium heat, warm the olive oil.
  • Add the garlic and sage and cook until lightly golden, about 2 minutes.
  • Add the wine and cook until nearly evaporated, about 3 minutes. 
  • Add the beans and the squeeze the tomatoes into the beans with your hands.  Season with a healthy pinch of salt and pepper.  Simmer for 15 minutes, adding reserved liquid if becoming dry.
  • Transfer to serving bowl and serve at once, or serve at room temperature.