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Sautéed White Beans with Garlic, Sage and Tomatoes

By quardart_seisey • Added 12 months ago • Updated 2 days ago

Easy Side Prep: 15 mins Cook: 120 mins Total: 135 mins Serves 4

Ingredients (for 4 servings)

1.0 cup Dried Cannellini Beans
0.25 cup Olive Oil
4.0 clove Garlic, Minced
4.0 piece Fresh Sage Leaves, Chopped
0.25 cup Dry White Wine
1.0 oz Can San Marzano Tomatoes
1.0 piece Kosher Salt And Freshly Ground Black Pepper

Note: Items with are common pantry items.

Nutrition Estimates (*estimated per serving)

85.0

Calories

5.8g

Protein

15.3g

Carbs

0.3g

Fat

3.8g

Fiber

0.8g

Sugar

Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.

Instructions

Cover the beans with water in a large pot and let soak overnight (if using drained canned beans, skip to step 3)

Drain beans and re-fill with fresh water in same pot. Bring to a boil and cook for 1 1/2 to 2 hours, or until beans are soft. Drains beans, reserving about 1 cup of liquid.

In a large skillet over medium heat, warm the olive oil.

Add the garlic and sage and cook until lightly golden, about 2 minutes.

Add the wine and cook until nearly evaporated, about 3 minutes.

Add the beans and the squeeze the tomatoes into the beans with your hands. Season with a healthy pinch of salt and pepper. Simmer for 15 minutes, adding reserved liquid if becoming dry.

Transfer to serving bowl and serve at once, or serve at room temperature.

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