This week’s What’s Cooking Wednesday came about as a “What do we already have in the house?” dish.
So I searched the Internet and found this recipe for the traditional Florentine Fagioli all’Uccelletto, which calls for just tomatoes, garlic, olive oil, and sage in addition to the beans. Since I didn’t have any sage, I used basil instead.
And it was delicious.
In fact, this has quickly become a staple for us–so quick and easy, and it sticks to your ribs too, especially when you pair it with fresh bread.
If you want to use dry beans, please see instructions here for soaking and cooking before you add them. I tend to use canned beans because they keep their consistency a little better when mixed with tomatoes in particular.
Cannellini Beans & Tomatoes
- 4 tablespoons olive oil
- 3 medium-sized ripe tomatoes, cut into chunks
- 3 small cloves of garlic, each cut in half
- 1 tablespoon of dry basil or a few leaves of fresh basil (adjust to taste)
- 2 (400 g) cans cannellini beans
- salt to taste
1. In medium saucepan, heat olive oil over medium heat.
2. Add tomatoes, garlic, basil, and a bit of salt, and let cook for about 15-20 minutes, stirring often with a wooden spoon. You essentially want this to become a chunky sauce. Note that if you’re really against tomato skins in this, parboil the tomatoes first and remove the skins before adding them to the pan.
3. Stir in beans and let cook for another 10 minutes or so. Remember that the beans really only need to be heated through, so be sure the tomatoes are cooked to your liking before adding the beans; otherwise you’ll end up cooking the beans too long, and they’ll get mushy.
4. Adjust for salt and serve hot with crusty bread.