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Description Edit

  • 4 – 6 servings

Ingredients Edit

Directions Edit

  1. Blanch the tomatoes for 30 seconds in water then drain, peel and seed.
  2. Shell the beans and boil in slightly salted water for 1 hour 30 minutes.
  3. Heat the oil in a pan, add the sage leaves, peeled garlic and a pinch of pepper and sauté for 2–3 minutes until the garlic is golden brown.
  4. Drain the beans and add to the pan; leave for 5 minutes for the flavours to develop, then add the diced tomatoes.
  5. Season with salt, mix, then cook, covered, for about 20 minutes or until the sauce is thick.
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