Fagioli all'uccelletto - Beans in tomato sauce

Ingredients:

400 g of dry cannellini beans (or one kg if fresh), boiled; 300 g of ripe tomatoes cut into pieces, without skins or pips; 3 cloves of unpeeled garlic; a bunch of sage leaves; 6 spoonfuls of extra virgin olive oil; salt; pepper.

Preparation time:

10' - Cooking time: 30'

Directions:

Souté the garlic and sage in the oil, add the tomatoes and cook for 15'. Stir the boiled beans together with wome of their liquid, taste for salt and pepper and simmer for another 15'.

You can find this and other recipes in the book:
Maria Salemi, Florence - City gourmet guide, Nardini Editore
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