Time: 2 hours.
Complexity: easily
Servings: 6

Stewed cannellini beans - detailed recipe.

Ingredients:

• 500 g cannellini beans, soaked overnight
• 1 plum-shaped tomato, cut into cubes
• 6 leaves of fresh sage
• 6 cloves of garlic (3 crushed, 3 sliced)
• 1 tbsp plus 1/2 tsp coarse sea salt
• 1/2 cup olive oil, plus more for drizzling
• 1/4 tsp ground black pepper
• 1/4 cup coarsely chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cannellini beans, tomatoes, plum tomatoes, garlic, sage, parsley, black pepper

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Preparation:

Step 1
• In a heavy-bottomed saucepan, pour 10 cups of water, add the beans, 2 sage leaves, crushed garlic, and a tablespoon of salt. Bring to a boil, then reduce the heat to medium-low and simmer until the beans are tender, about 1 hour. Drain the liquid into a separate bowl. Remove the garlic and sage.
Step 2
• Meanwhile, preheat grill to high or oven to 250°C.
Step 3
• In the same heavy-bottomed saucepan, combine the sautéed beans, sliced ​​garlic, olive oil, remaining sage, tomato, and 1 1/2 cups of the cooking liquid. Season with black pepper and 1/2 teaspoon of salt. Place the saucepan, uncovered, on the grill or in the oven and cook until thickened, 15 to 20 minutes.
  
  Add parsley and a little of the reserved cooking liquid, if needed. Season the dish with salt and pepper and drizzle with olive oil.

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