White Beans in Tomato Sauce

Photo: © Martin Morrell

This lush, stewlike dish is typically made with zolfini beans, a pale yellow Tuscan legume that can be challenging to find in the U.S.; firm, creamy cannellini beans are an excellent substitute.

Yield: 6
Recipe from Food & Wine

More From Food & Wine


Ingredients

  • 2 cups dried zolfini or cannellini beans, picked over and rinsed
  • 1 sage sprig, plus 1/2 teaspoon chopped sage
  • 2 cloves garlic, 1 minced
  • 1 small bay leaf
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt
  • 1 cup canned tomato sauce
  • Freshly ground pepper

Preparation

  1. Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain.
  2. Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic and bay leaf.
  3. Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup of oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer.
  4. Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

White Beans in Tomato Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy