How to cook dried cannellini beans with bird, classic recipe with tomato pulp and sage, to be cooked in a pan with garlic and sage, an ideal side dish for any second course.
Ingredients for 4 people
- 8 sage leaves
- 4 tablespoons of extra virgin olive oil
- 400 g of chopped tomato pulp
- 200 g of dried cannellini beans
- 3 cloves of garlic
- 1 stalk of celery
- sugar
- salt and pepper
Preparation of dried cannellini beans with bird
Soak the dried cannellini beans overnight, rinse them the next day by passing them under a jet of cold water.
Transfer them to a pan and cover with a level of cold water higher than 2 fingers to the minimum coverage of the same, then add a peeled garlic clove, celery, 3 sage leaves and 4-5 peppercorns.
Recommended readings- Parsley artichokes with garlic
- Shredded cabbage with sausages and olives
- Capers and anchovies sauce with olives
- Stir-fried potatoes with tomato
- Recipe for country salad with lettuce and anchovies
Slowly bring to a boil and cook for 2 hours on low heat, draining them as soon as they are tender.
Heat the oil in a pan and add the remaining peeled and halved garlic cloves, along with the other sage leaves.
Leave to brown for a few moments and add the beans, then add the tomato pulp and a pinch of sugar.
Cover the pan and cook over very low heat for about 20 minutes, waiting for the sauce to thicken.
Once cooked, adjust salt and pepper, then remove the garlic cloves.
Bring the hot beans to the table, serving them in a possibly earthenware bowl and decorate as desired with sage leaves.
