Dinner

White Beans with Tomatoes, Garlic and Sage is for Dinner.

White Beans with Tomatoes, Garlic and Sage takes several minutes to prepare.

White Beans with Tomatoes, Garlic and Sage takes several minutes to cook.

White Beans with Tomatoes, Garlic and Sage makes 6 servings.

The ingredients for White Beans with Tomatoes, Garlic and Sage are:

1 pound dried white beans (navy, great northern or cannellini) rinsed and picked over
1 medium onion, unpeeled and halved through the root end
1 medium carrot cut into 2 inch chunks
1 garlic head, top quarter cut off and loose papery skin removed
salt
2 bay leaves
6 cups water
1/4 cup extra virgin olive oil, plus more for drizzling
4 medium garlic cloves sliced thin
1/4 cup roughly chopped fresh sage leaves
2 (15oz) cans diced tomatoes, drained
2 Tbsp minced fresh parsley leaves
ground black pepper

Here is how you make White Beans with Tomatoes, Garlic and Sage:

Bring the beans, onion, carrot, garlic head, 1 tsp salt, the bay leaves, and water to a boil in a large saucepan or Dutch oven over medium-high heat. Reduce the heat to low, partly cover, and simmer, stirring occasionally, until the beans are almost tender, 1 to 1 1/2 hours, adding more liquid if necessary. Remove the pot from the heat, completely cover, and let stand until the beans are fully tender, 30 to 60 minutes. Drain the beans, reserving 1 cup of the cooking liiquid. Remove and discard the onion, carrot, and bay leaves. With a slotted spoon, transfer the head of garlic to a cutting board. Using the tongs, squeeze the cloves out of the skins and return the softened cloves to the pot with the beans; discard the skins.Heat the olive oil, sliced garlic, and sage in a 12-inch skillet over medium heat. As the oil begins to sizzle, shake the pan back and forth so that the garlic does not stick (stirring with a wooden spoon will cause the garlic to clump). Cook until the garlic turns very pale gold and the sage darkens, about 4 minutes. Add the tomatoes and 1/2 tsp saltand simmer, stirring occasionally, until the tomato juices have evaporated and the tomatoes look shiny, about 10 minutes.Stir in the beans and reserved cooking liquid. Simmer, stirring occasionally, until the liquid has evaporated. 18 to 20 minutes. Off the heat, stir in the parsley and season with salt and pepper to taste. Serve immediately, accompanied by extra virgin olive oil for drizzling.Number of Servings: 6Recipe submitted by SparkPeople user SHAZAMER.

The nutritional information for White Beans with Tomatoes, Garlic and Sage is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 212.4

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 83.6 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 8.9 g
• Protein: 7.4 g