Beans in style of small birds
Ingredients
- 2 cups (480 milliliters) dried cannellini beans
- 1/2 head of garlic (head of garlic halved crosswise)
- 3 bay leaves
- 1/4 cup (60 milliliters) olive oil
- 8 sage leaves
- 3 cups (720 milliliters) passata
- 1 teaspoon (5 milliliters) salt
- 1/4 teaspoon (1 milliliter) pepper
Directions
- Soak beans in water overnight.
- Drain and rinse beans. Add beans to a pot with 1/2 head of garlic and bay leaves and just cover with water. Cook on a low simmer for three hours. Drain beans and reserve one cup (240 milliliters) of the liquid and 1/2 head of garlic.
- In a Dutch oven, heat olive oil. Squeeze flesh of garlic into Dutch oven, add sage, and cook until fragrant. Add beans and reserved liquid. Cook on medium ten minutes.
- Add passata, salt, and pepper, and cook 20 minutes or until thickened.
- Serve as a side with Pepper Beef Stew (see recipe).
Buon appetito!
