A version of the Tuscan specialty, fagioli all'ucccelletto.
Recipe information
Yield
Serves 4
Ingredients
1
tablespoon olive oil
2
tablespoons chopped drained canned pickled jalapeño chilies
1
1/2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1
tablespoon chopped garlic
2
15-ounce cans cannellini (white kidney beans), drained
1
3/4 cups canned crushed tomatoes with added puree
Need to make a substitution?
Preparation
Heat olive oil in heavy medium saucepan over medium heat. Add jalapeño chilies, sage and chopped garlic and sauté until garlic is tender but not brown, about 5 minutes. Add cannellini beans and tomatoes and simmer until mixture thickens and flavors blend, about 15 minutes. Season to taste with salt and pepper and serve.