Prep 10 mins
Cook 15 mins
This is good! Serve it with brown rice or toss it with pasta. Don’t go too overboard on the lemon juice, but use lots of black pepper.
- Combine sage, garlic and oil in a saucepan and sauté for several minutes, until the garlic is golden.
- Add the tomatoes, lemon juice and cannellini beans and continue to cook for about 10 more minutes or until everything is hot.
- Add salt and pepper to taste. Serve hot or cold.
This was quick and easy and pretty good, too. A little bitter from all the tang and the sage but I love white beans.
Honestly, not sure where I went wrong with this one. Actually, I'm thinking that I may not like this combination of ingredients. The final dish seemed way too bitter. Between the canned tomatoes, lemon juice, and sage, the flavor just wasn't all that pleasant. Fresh tomatoes would be an improvement, I'm sure, but don't know that I would try this one again.
Excellent dish when the sage is going crazy in the garden. Hearty enough for a vegetarian main course, improves the next day, and it's good warm or cold. I added a diced onion in addition to the garlic, and I increased the sage substantially because I wanted that to be the keynote flavor. (But be a bit careful, too much sage can add a bitter note. So I began with about 3 T fresh sage, sauteed with the garlic and onions, then added another T. near the end of the cooking.) This dish is very forgiving-- you can used canned or fresh tomatoes and beans, but I think the fresh sage is key for a true Tuscan Fagioli. Try it over polenta of any type. When I'm in a rush, I just broil a few slices of that precooked polenta-in-a-tube (Trader Joes) and top with this dish. Super healthy and so tasty.