Beans with Tomatoes
Sage makes a successful alternative to basil in winter when fresh basil is unavailable
INGREDIENTS
1 cup/210g dried cannellini beans, soaked overnight and drained
canned beans are a quick timesaver alternative
4 tbsp of extra virgin olive oil
2 garlic cloves, chopped
a few fresh basil leaves
7 oz/210g ripe plum tomatoes, peeled and diced
canned tomatoes as an alternative
salt and fresh ground black pepper
Rinse the beans, place in a saucepan and add water to come to 1 in/2.5cm above the beans. Bring to a boil and simmer for 1 1/2 hours or until tender. Drain.
Heat the oil in a frying pan, add the garlic and basil and cook for a few minutes over moderate heat. Add the tomatoes and drained beans. Season to taste, cover and cook for about 10 more minutes over a low heat. There should be xome liquid left. Transfer to a heated serving dish and serve.
Serves 4