White Beans in Tomato Sauce

White Beans in Tomato Sauce

From Food & Wine

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.

Serves: 6

Total Time: 2 hr
Cook Time: 30 min

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

Directions
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.
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.
Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup 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.
Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve.