1 tablespoon olive oil
2 tablespoons chopped drained canned pickled jalapeño chilies
1 1/2 tablespoons chopped fresh sage or 2 teaspoons dried rubbed sage
1 tablespoon chopped garlic
2 15-ounce cans cannellini (white kidney beans), drained
1 3/4 cups canned crushed tomatoes with added puree
white, beans, tomatoes

1 pound dried Great Northern beans

6 cups cold water
1/4 cup extra-virgin olive oil
1 1/2 tablespoons chopped fresh sage
1 large garlic clove, minced

Additional olive oil
white, beans, sage

1 cup chopped onion
3/4 cup chopped peeled carrot
3/4 cup chopped celery
2 ounces thinly sliced pancetta or 2 bacon slices, chopped
3 garlic cloves, minced
3/4 teaspoon dried rubbed sage
2 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 14 1/2-ounce can diced tomatoes in juice
1/2 cup canned low-salt chicken broth
white, beans, in

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste

For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves
white, beans, tomatoes