Tuscan-Style Braised Beans with Tomato and Sage

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A classic Tuscan contorno of slow-braised beans simmered in good olive oil with garlic, fresh sage, and ripe tomato passata until luxuriously creamy. Traditionally served alongside grilled sausages or arrosto, this humble preparation is the soul of Italian cucina povera.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 45 gCarbs
• 12 gFiber
• 5 gSugar
• 17 gProtein
• 320 mgSodium
• 950 mgPotassium
• 130 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the beans

• 1 lb (450 g) dried cannellini or borlotti beans
• 6 cups fresh water for simmering
• 1 bay leaf (optional)

For the sauce

• 1/3 cup extra virgin olive oil, plus more for finishing
• 5 garlic cloves, lightly crushed
• 10 fresh sage leaves
• 1 cup tomato passata (or puréed peeled tomatoes)
• 1/2 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Directions

1. The night before, place the dried beans in a large bowl, cover with plenty of cold water, and soak for 8 to 12 hours.
2. Drain the soaked beans and transfer to a heavy pot. Cover with 6 cups of fresh water, add the bay leaf if using, and bring to a gentle boil over medium-high heat.
3. Reduce the heat and simmer uncovered for 45 to 60 minutes, skimming any foam, until the beans are tender yet still hold their shape. Drain, reserving 1/2 cup of the cooking liquid.
4. In a wide, heavy skillet or Dutch oven, warm the olive oil over medium-low heat. Add the crushed garlic and sage leaves and cook gently for 2 to 3 minutes until fragrant and just turning pale gold.
5. Pour in the tomato passata, season with the salt and pepper, and simmer for 5 minutes to thicken and concentrate the flavor.
6. Add the drained beans and the reserved cooking liquid to the pan, stirring gently to coat everything in the sauce.
7. Simmer uncovered over low heat for 20 to 25 minutes, stirring occasionally and adding a splash of hot water if needed, until the sauce is thick and the beans are creamy and richly infused.
8. Remove the garlic cloves and bay leaf, taste and adjust the seasoning, and finish with a generous drizzle of raw extra virgin olive oil before serving warm or at room temperature.

Cook’s Notes

• In late summer, use fresh cranberry beans (borlotti) shelled from their pods for the most authentic Tuscan flavor.
• For a richer, meat-lover's version, render 2 oz of diced pancetta or guanciale in the oil before adding the garlic.
• The texture should be thick and unctuous rather than soupy; add hot water only a splash at a time if it tightens up too much.
• Like many bean dishes, the flavors deepen overnight, so it tastes even better the next day, gently reheated with a splash of water.
• Finish with the best extra virgin olive oil you have; the raw fruity oil poured on at the end is a signature touch.

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