Fagioli all’uccelletto

Ingredients:

400 g cannellini beans
250 g of ripe or tinned tomatoes
2 cloves of garlic
2 sprigs of sage
extra virgin olive oil
salt
pepper

Procedure:

Sauté the garlic cloves and sprigs of sage in 5 Tbsps of oil in a  saucepan, then add the peeled tomatoes.

Leave the sauce to flavour for about 20 minutes, then add the previously boiled beans.

Season with salt and pepper, and cook for about 15 minutes.