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"Fiorentin mangia fagioli" begins like an old saying, and it is true, because the beans (cannellini strictly) are really popular, eaten as food or used as part of more complex dishes.

fagioli toscanelli freschi

500 gr. dried white beans ('cannellini ')  
200 gr. ripe or tinned tomatoes 
1 clove garlic 
3-4 sage leaves 
extra-virgin olive oil 
salt and pepper
Soak the beans in water overnight, the drain and cook in abundant water, salting towards the end. Skin and de-seed the tomatoes if fresh. Sauté the garlic and sage in a large pot, preferably terracotta. When the garlic is golden brown add the tomatoes and cook for about 20 minutes. Add the beans, salt and pepper and simmer for 10-15 minutes.

Published: 6/4/2006

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