Italian Bean Stew

Method

1. 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.
2. 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.
3. Cook down: Cover and simmer for 20–30 minutes, stirring occasionally, until the beans are soft and the sauce is thick and bubbling.
4. 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.