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Italian Bean Stew
4 - 6 people
00h 15
00h 40
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Ingredients and Method
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, sliced
- 4–5 fresh sage leaves (or 1/2 tsp dried)
- 1 can (540ml) cannellini or white kidney beans, drained
- 1 can (400ml) crushed San Marzano tomatoes
- Salt and pepper to taste
- Optional: chili flakes, a splash of broth or water
- Optional: serve with toasted bread or grilled sausages
Method
- Cook the aromatics: Heat olive oil in your 20cm saucepot over medium heat. Add garlic and sage. Sauté gently until garlic is golden and fragrant, about 1–2 minutes.
- Simmer the beans: Stir in the white beans and crushed tomatoes. Add a splash of water or broth if the mixture looks too thick. Season with salt, pepper, and optional chili flakes.
- Cook down: Cover and simmer for 20–30 minutes, stirring occasionally, until the beans are soft and the sauce is thick and bubbling.
- Serve: Spoon into bowls and finish with a drizzle of good olive oil. Serve with grilled bread, over creamy polenta, or as a hearty side to roast meats or greens.
Products you will need
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Ambiente 15 Piece Stainless Steel Cookware SetRegular Price $499.99 Special Price $299.99 ($200 Off)
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