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Tuscan beans with sage

The outline of the most famous traditional Tuscan cuisine is undoubtedly one of the beans with sage. A simple recipe but not suitable for those in a hurry ...

Cooking time: 20 minutes

Ingredients for 4 people: 100 gr
Dried beans. per person (or fresh beans 250 gr.)
type beans: cannellini toscanelli, capons
200 gr. Cluster of ripe tomatoes or peeled

Extra virgin olive oil 2 cloves garlic 1 sprig of herb sage

Before moving on to the recipe, we focus on proper cooking beans which is really crucial for the success of recipe.
First, if it comes to dried beans, do not recommend soaking the night before and even to add baking soda as recommended cert'uni. We recommend a lot of patience and above all, a cook at more than slow, so that the beans should hardly move in the pan.
To begin with, the earthenware pot is best, and if not you have it available, can fit even a pot with a bottom heat quite often. The water in the pot must be equal to five times the weight of the beans that you want to cook. The flame as has been said to be very low and rather prolonged cooking. In the water you need to put a sprig of grass, sage, clove of garlic and a tablespoon of olive oil. Cook until the beans are not your tender. If it's fresh beans then you cover them with water for at least four fingers, bring to a boil quickly and then let simmer, as dried beans should be fresh for the patience even though the cooking time is much shorter.
Once boiled beans, place in a pan, perhaps a terracotta and gently fry the garlic with the strict dress sprig of sage and 75 ml of olive oil. After two or three minutes add the tomatoes that you have peeled and seeded, cook until you get a thickish sauce, then add the previously boiled beans, salt and pepper to taste.
Continue cooking for about fifteen minutes, taking care to sample from time to time to better evaluate the degree of cooking.

are called because beans are cooked with sage as the birds, and grass and sage sauce similar to that used to cook the birds. E 'Artusi was to give this name to the beans cooked in this manner.