martedì 18 novembre 2008


Side dish

2 jars of beans (White Tuscan cannellini)
12 oz strained tomatoes
garlic, 2 cloves chopped (whole, if you prefer to remove it)
sage, 3 leaves
2 tbsp olive oil
1/2 cup white wine

Warm oil in a big skillet on medium heat, put garlic, sage and rosemary and sautee a couple of minutes.
Add beans, stir, turn heat to high and add wine, let it evaporate while stirring.
Turn heat on medium again and add tomatoes, salt and pepper (if desired).
Let it gently boil for 20 minutes so that the sauce thickens a bit.
Serve hot with grilled meat or with sausages cooked together with beans in the sauce.

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