- Haricot beans (dried) 200 gr.
- peeled tomatoes 200 gr.
- garlic cloves 2
- sage as needed
- extravergine olive oil as needed
- salt and pepper as needed
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Boil the beans at low flame for 2 hours, then let them cool in their water. In a saucepan brown the garlic cloves with some oil and a few leaves of sage. Pour in the saucepan the beans, drained and still warm, then add salt and pepper. Add the peeled tomatoes, without seeds. Cook at low flame for 30 minutes, stirring with a wooden spoon. The beans should be thick, not melted. |
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