Cannellini With Tomatoes And Sage Recipes

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CANNELLINI WITH TOMATO-SAGE SAUCE



Cannellini with Tomato-Sage Sauce image

Categories     Bean     Tomato     Side     Vegetarian     Low/No Sugar     Summer     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Beans
3 cups (about 21 ounces) dried cannellini (white kidney beans)
3 quarts cold water
5 tablespoons olive oil
4 whole garlic cloves, peeled
1 large bunch fresh sage leaves
16 whole black peppercorns
1 tablespoon salt
Sauce
1/4 cup extra-virgin olive oil
12 large fresh sage leaves
8 whole garlic cloves, peeled
2 pounds plum tomatoes, seeded, coarsely chopped

Steps:

  • For beans:
  • Place beans in large bowl; cover generously with water. Let stand at room temperature overnight.
  • Drain beans; transfer to heavy large pot. Add 3 quarts water, oil, garlic, sage bunch, and peppercorns. Bring to boil over medium-high heat. Reduce heat to medium-low; simmer uncovered until beans are tender, about 1 hour 5 minutes. Remove from heat; mix in salt. Cool beans 1 hour. (Can be made 1 day ahead. Refrigerate in water.)
  • For sauce:
  • Heat oil in heavy large skillet over medium heat. Add sage and garlic; sauté 2 minutes. Add tomatoes and sauté until tomatoes soften and begin to release juices, about 8 minutes.
  • Drain beans, reserving cooking liquid. Discard sage bunch. Mix beans into tomato sauce. Simmer over medium-low heat until sauce thickens slightly and flavors blend, adding reserved cooking liquid by half cupfuls if mixture is dry, about 30 minutes (beans should have slightly soupy consistency). Season with salt and pepper. Serve beans warm or at room temperature.

CANNELLINI WITH TOMATOES AND SAGE



Cannellini with Tomatoes and Sage image

Pull together an Italian cannellini bean dish in just 15 minutes. Fresh sage and organic tomatoes are the flavor partners.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 7

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 or 19 oz) Progresso™ cannellini beans, drained, rinsed
1 tablespoon finely chopped fresh sage leaves
1/4 teaspoon coarse (kosher or sea) salt
1/8 teaspoon pepper

Steps:

  • In 10-inch skillet, heat oil over medium heat. Add garlic; cook 1 to 2 minutes, stirring constantly, until light golden brown.
  • Stir in tomatoes, beans and sage. Heat to boiling. Reduce heat; simmer uncovered 5 to 7 minutes or until most of the liquid has evaporated. Stir in salt and pepper.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 10 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 3 g, TransFat 0 g

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