Tuscan Stewed Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons (¼ cup) extra virgin olive oil
02 -
3 cloves garlic, peeled and gently crushed but whole
03 -
1 tablespoon fresh sage leaves (8-10 leaves)
04 -
2 cups (500ml) tomato passata
05 -
½ cup (125ml) water
06 -
800g (28 oz) tinned cannellini beans, rinsed and drained
→ Seasonings
07 -
¼ teaspoon red chilli pepper flakes
08 -
Sea salt to taste
→ For Serving
09 -
Grilled or toasted bread
10 -
Extra virgin olive oil for drizzling
# Instructions:
01 -
Heat olive oil in a large, deep frying pan over medium-high heat.
02 -
Add whole crushed garlic cloves and sauté for 2-3 minutes until light golden, being careful not to burn.
03 -
Carefully add sage leaves (oil may splatter) and stir quickly.
04 -
Add tomato passata and water, stir, and bring to a simmer. Cook for 8 minutes, stirring occasionally.
05 -
Add beans, chilli flakes, and a pinch of salt. Cook for another 10 minutes or until sauce reaches desired thickness.
06 -
Adjust seasoning to taste and serve with a drizzle of olive oil and grilled bread.
# Notes:
01 -
Can be stored in fridge for up to 3 days
02 -
Freezer friendly for up to 3 months
03 -
Can be reheated on stove or in microwave