Ingredients
-
800g (2 cans) Cannellini beans (or any white beans)
olive oil, to taste
a few shallots (sliced)
3 cloves of garlic (crushed)
a handful of sage leaves
a glass of white wine
200g (½ can) of chopped tomatoes
salt and pepper
Directions
Step 1
Start by sautéing the garlic, sage and shallots in the olive oil until slightly soft. Pour in a glass of wine and let half evaporate to burn off the alcohol but keep flavour. Add the two cans of beans (I like to wash and drain one can and add one with the brine to thicken the sauce). Add the tomatoes and mix. Cover and cook the beans for around 15 mins. Season and sprinkle with chopped parsley. Enjoy!
