White beans cooked in rosemary, tomato and balsamic vinegar
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White beans cooked in sage, tomatoand balsamic vinegar
Creamy white beans in a tangy, herby tomato sauce – this is a Greek-style interpretation of the Tuscan fagioli all’uccelletto. These beans are great served hot or cold, either as an antipasto or as a side dish.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 2 hours 30 minutes
- Yield: 8
Ingredients
- 500g dried cannellini or butter beans, soaked in plenty of cold water overnight
- Half litre (1 pint) good crushed tomato
- 20 sage leaves
- 3 cloves garlic
- 2 medium onions
- 1 chili pepper
- 1 tablespoon balsamic vinegar
- olive oil
Instructions
- Rinse the soaked beans well.
- Cook in plenty of water, with half the sage leaves and the cloves of garlic, left whole, until just cooked through.
- This will take 20 minutes in a pressure cooker or 2 hours in a pot (bring to the boil, then simmer gently with the lid of the pot partially on).
- While the beans are cooking, chop the onion finely.
- In another pot, add the onions, rest of the sage leaves and chilli pepper to a generous swirl of olive oil. Cook on a low flame for 10 minutes, until the onions are soft but nor browned.
- Add the tomato and the balsamic vinegar and reduce for a further 10-15 minutes, until you have a syrupy consistency. Switch off the heat.
- When the beans are cooked, add them to the tomato reduction, with just enough water to cover.
- Cook on a low flame for a further 30-40 minutes, adding a little bean water now and again so that the dish does not dry up (keep just covered).
- Some of the beans will disintegrate and form a creamy sauce.
- Serve with a good swirl of raw extra virgin olive oil on top.
