This is a dish of the best poor and rural tradition of Tuscany (expecially Florence): very simple, very tasty and good to warm you during cold winter nights.
Ingredients (Imperial & Metric) – Party of 4
- 18 oz (500g) of boiled (and drained) white beans
- 3 CUP (750 ml) of Tomato sauce
- 1/4 cup (60 ml) Extra virgin olive oil
- 1/2 cup (120ml) of white wine
- 1 clove of garlic (finely chopped)
- 2-3 leaves of sage (or 2 teaspoons of dry sage)
- 2-3 pinches of sault
- 2-3 pinches of pepper
- 1 teaspoon of chilli (optional)
Method
- In a big pot, put the Extra virgin olive oil, the sage and the garlic and turn on heat at low flame.
- Once garlic becomes a bit darker, add beans and wine
- 2 minutes lates add the tomato sauce and leave it coking for about 15 minutes
- Just before swuitching off the flame, add sault, pepper and, if you like it, chilli
I like very much serving them with roasted bread