with borlotti beans in tomato, garlic, and sage (borlotti beans are also called Roman beans, Romano beans, or cranberry beans)

NutritionSortLoading...
Loading...

2 cans borlotti beans, Roman beans, or cranberry beans, drained and rinsed

3 tbsp extra-virgin olive oil

3 garlic cloves, thinly sliced

8 to 10 fresh sage leaves

1 pinch crushed red pepper, optional

1 ½ cups tomato purée or crushed tomatoes

½ cup water

1 tsp kosher salt, then adjust

½ tsp black pepper

Select allAdd

1. Heat the olive oil in a wide skillet or shallow pot over medium-low heat.

2. Add the garlic and sage. Cook gently for about 1 minute, just until fragrant. Do not let the garlic brown.

3. Add the crushed red pepper if using. Stir in the tomato purée, water, salt, and black pepper.

4. Simmer the sauce for about 10 minutes, partially covered, until it thickens slightly.

5. Add the drained borlotti beans and stir carefully so they do not break up too much.

6. Simmer very gently for 12 to 15 minutes, adding a splash of water if needed. The dish should be soft and saucy, not dry.

7. Taste and adjust salt. Let it rest 5 minutes before serving.

Serve with: grilled Italian sausage, roast chicken, crusty bread, polenta, a drizzle of olive oil at the end

Made the first time with 1 can navy beans, 1 can garbanzo beans (chickpeas), and 1 can cannellini beans, and around 2 cups of leftover cannellini beans with garlic and onions; added 1 can tomato paste. Might add more onions next time.

The canned-bean version is convenient, but it improves if you: add 1 tsp tomato paste with the tomatoes, use whole sage leaves, not dried sage, simmer low and slow, mash 2 or 3 beans into the sauce near the end to thicken it naturally

Notes: This is a simple dish. The flavor should come mostly from olive oil, garlic, sage, tomato, bean starch - do not overload it with onion, basil, oregano, cheese, or wine unless you want a less traditional result.