Sunday, March 4, 2007
TUSCAN-STYLE BEANS WITH TOMATOES
(Serves 4 as a main dish, up to eight as a side dish)
A Quick Fix.
While this dish is traditionally made with cannellini beans, we use navy beans or northern beans, according to what we have cooked and ready. We make it without olive oil to sautee the garlic, etc. for another fat-free dish which is also quick and easy.
4 or 5 cloves garlic, finely chopped
3-4 cups (two cans, if you prefer them, but rinse and drain) white beans, cooked and drained
1 cup low-sodium vegetable stock, homemade if you have it
14-ounce can of tomatoes, chopped, including juice
a good pinch of dried sage or use four or five fresh sage leaves if you have them handy
salt and pepper to taste
Cook the garlic in a very little water for a few minutes to soften in a large pot, then add all the other ingredients and bring to a boil over medium-high heat.
Reduce heat and simmer - without a lid - for 20 minutes or so, until thickened nicely. Give it a good stir now and then while it does this. When the mixture is lovely and moist but no longer runny it's done. Easy and delicious.