White Beans with Tomatoes, Garlic and Sage
- Number of Servings: 6
Ingredients
1 pound dried white beans (navy, great northern or cannellini) rinsed and picked over1 medium onion, unpeeled and halved through the root end1 medium carrot cut into 2 inch chunks1 garlic head, top quarter cut off and loose papery skin removedsalt2 bay leaves6 cups water1/4 cup extra virgin olive oil, plus more for drizzling4 medium garlic cloves sliced thin1/4 cup roughly chopped fresh sage leaves 2 (15oz) cans diced tomatoes, drained2 Tbsp minced fresh parsley leavesground black pepper
Bring the beans, onion, carrot, garlic head, 1 tsp salt, the bay leaves, and water to a boil in a large saucepan or Dutch oven over medium-high heat. Reduce the heat to low, partly cover, and simmer, stirring occasionally, until the beans are almost tender, 1 to 1 1/2 hours, adding more liquid if necessary. Remove the pot from the heat, completely cover, and let stand until the beans are fully tender, 30 to 60 minutes. Drain the beans, reserving 1 cup of the cooking liiquid. Remove and discard the onion, carrot, and bay leaves. With a slotted spoon, transfer the head of garlic to a cutting board. Using the tongs, squeeze the cloves out of the skins and return the softened cloves to the pot with the beans; discard the skins.
Heat the olive oil, sliced garlic, and sage in a 12-inch skillet over medium heat. As the oil begins to sizzle, shake the pan back and forth so that the garlic does not stick (stirring with a wooden spoon will cause the garlic to clump). Cook until the garlic turns very pale gold and the sage darkens, about 4 minutes. Add the tomatoes and 1/2 tsp saltand simmer, stirring occasionally, until the tomato juices have evaporated and the tomatoes look shiny, about 10 minutes.
Stir in the beans and reserved cooking liquid. Simmer, stirring occasionally, until the liquid has evaporated. 18 to 20 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste. Serve immediately, accompanied by extra virgin olive oil for drizzling.
Number of Servings: 6
Recipe submitted by SparkPeople user SHAZAMER.
Heat the olive oil, sliced garlic, and sage in a 12-inch skillet over medium heat. As the oil begins to sizzle, shake the pan back and forth so that the garlic does not stick (stirring with a wooden spoon will cause the garlic to clump). Cook until the garlic turns very pale gold and the sage darkens, about 4 minutes. Add the tomatoes and 1/2 tsp saltand simmer, stirring occasionally, until the tomato juices have evaporated and the tomatoes look shiny, about 10 minutes.
Stir in the beans and reserved cooking liquid. Simmer, stirring occasionally, until the liquid has evaporated. 18 to 20 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste. Serve immediately, accompanied by extra virgin olive oil for drizzling.
Number of Servings: 6
Recipe submitted by SparkPeople user SHAZAMER.
Nutritional Info Amount Per Serving
- Calories: 212.4
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 83.6 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 8.9 g
- Protein: 7.4 g
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