Ingredients
2cupszolfini,or cannellini beans, dried
1sprigsage
2clovegarlic
1smallbay leaf
¼cupextra virgin olive oil,(plus 2 tbsp)
salt
1cuptomato sauce,canned
freshly ground pepper
Preparation
Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat.
Let stand for 1 hour, then drain. Cover the beans with 4 inches of fresh water.
Add the sage sprig, whole garlic clove, bay leaf, and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes.
Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic, and bay leaf
Meanwhile, in a medium, deep skillet, heat the remaining oil.
Add the chopped sage and minced garlic and cook over moderate heat for 1 minute.
Add the tomato sauce and bring to a simmer.
Add the beans to the skillet and cook, stirring, until saucy and thick.
Season with salt and pepper and serve.
