Fagioli All'uccelletto

Fagioli All'uccelletto (Tuscan beans)
From: Ashley H. (cooking group)
Serves: 4-6

Ingredients:
2 cans cannellini beans, drained
2 cloves garlic, minced
2 cups plum (roma) tomatoes, chopped
3-4 Tablespoons olive oil
Handfull fresh sage, chopped
Salt and Pepper to taste

Directions:
In sauce pan, heat the olive oil and add the garlic and sage. Leave for a few minutes being careful not to burn the garlic. Add the plum tomatoes, break them and stir well. Leave to cook for 10 minutes and then add the beans. Leave to cook over a low flame for about 20 minutes stirring occasionally.

Tip: Add the salt at the end. Once the beans are cooked and the flame is off. This will allow the beans to keep their shape. If the salt is added too soon, the beans will break more easily.

Serve with couscous, Italian meatballs, and Minestrone soup for an Italian night.

*Picture from Elana's Pantry