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Stir occasionally, adding a small quantity of water if the beans become too dry.
1/2 lb (225 g) dry cannellini beans
4–5 tablespoons extra-virgin olive oil
2 garlic cloves, crushed whole
5–6 sage leaves
salt and pepper
4 oz (115 g) fresh ripe tomatoes, peeled and diced
Clean and wash the beans the night before, place them in a container, and cover with fresh water. Leave the beans to soak in the water overnight.
Drain the beans the next day, when you are ready to cook.
Put the beans in a stockpot full of water, and boil for about 20 minutes, or until the beans are tender.
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In a skillet, pour the extra-virgin olive oil, and turn the heat to medium. Add garlic and sage, and sauté until the garlic starts to look a very pale brown.
Add the beans, salt, and pepper. Sauté over low heat for about 2–3 minutes.
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Add the tomatoes. Cook uncovered over low heat for about 20 minutes or until the beans are tender and the sauce thicker.
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Side Courses >> Sauteed Beans with Sage

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Sautéed Beans with Sage
Fagioli all’Uccelletto
“Beans in the style of little birds” is the meaning of the name of this recipe, which derives its title from a “game” recipe using similar ingredients.