Cannellini beans with tomato and herbs
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Cannellini beans with tomato and herbs
Literally the name means “in the manner of little birds”: this is the way that small birds were cooked up when they were brought home from a morning’s hunting. Cannellini beans are so much nicer…
- Prep Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6
Ingredients
- 250g (8 oz) dried cannellini beans, soaked the night before in plenty of water
- A few small pieces kombu seaweed (opional)
- 650 g (1.5 lb) ripe tomatoes, skinned and chopped
- 2 cloves garlic, squashed
- 10 sage leaves
- Olive oil
Instructions
- Change the water that the beans have soaked in overnight. Do not add salt to the water. Add the seaweed to improve digestibility.
- Bring to the boil then turn down and simmer slowly for an hour and a half or until the beans are tender but not mushy. You can us a pressure cooker to save time.
- Heat a good swirl of olive oil in a pot and add the garlic and sage leaves. Allow to fry a little but don’t let the garlic brown.
- When the garlic just begins to brown, add the tomatoes and cook on a low heat for 10 minutes.
- Add the drained beans and cook on a low heat for a further 20 minutes or until the sauce has reduced considerably and coats the beans thickly.
- Serve dressed with more raw olive oil swirled on top.
