Ingredients
1
pound dried white beans (Great Northern or navy), picked over
a 1-pound can whole peeled tomatoes including juice
2
tbsp chopped fresh sage or 2 tsp dried, crumbled
Directions
1.
In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight.
2.
Drain beans in a colander and return to saucepan with cold water to cover by 2 inches. Simmer beans, covered, until tender, about 45 minutes to 1 hour. Reserve 1 cup cooking liquid and drain beans in colander.
3.
In a heavy kettle cook garlic in oil over moderate heat, stirring until softened. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minute
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