A version of the Tuscan specialty, fagioli all'ucccelletto.
Recipe information
Yield
Serves 4
Ingredients
1 tablespoon olive oil
2 tablespoons chopped drained canned pickled jalapeño chilies
1 1/2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 tablespoon chopped garlic
2 15-ounce cans cannellini (white kidney beans), drained
1 3/4 cups canned crushed tomatoes with added puree
Preparation
Heat olive oil in heavy medium saucepan over medium heat. Add jalapeño chilies, sage and chopped garlic and sauté until garlic is tender but not brown, about 5 minutes. Add cannellini beans and tomatoes and simmer until mixture thickens and flavors blend, about 15 minutes. Season to taste with salt and pepper and serve.
