Sauteed White Beans With Garlic, Sage And Tomatoes #vegan #glutenfree

Sautéed White Beans with Garlic, Sage and Tomatoes is a formula that you'll returned to on numerous occasions.

It is such an awesome side dish to such huge numbers of primary courses, however it's so scrumptious all alone, you could without much of a stretch make a dinner out of it with a pleasant portion of dried up Italian bread, a verdant green serving of mixed greens, and a glass of wine.

This Sautéed White Beans with Garlic, Sage and Tomatoes couldn't be simpler to get ready, however is so brimming with powerful flavor, you will have a hard time believing how rapidly you'll be getting this to your table. Straightforward fixings and superb flavors. It is awesome served warm or at room temperature.

Also Try Our Recipe : SESAME CUCUMBER SPIRALIZED SALAD

INGREDIENTS

• 1 cup dried cannellini beans (or two 15.5 oz. cans, drained)
• 1/4 cup olive oil
• 4 cloves garlic, minced about 2 tbsp
• 4 fresh sage leaves, chopped about 1 tbsp
• 1/4 cup dry white wine
• 1 28 oz can San Marzano tomatoes drained
• Kosher salt and freshly ground black pepper to taste

INSTRUCTIONS

1. Cover the beans with water in a large pot and let soak overnight (if using drained canned beans, skip to step 3)
2. Drain beans and re-fill with fresh water in same pot.  Bring to a boil and cook for 1 1/2 to 2 hours, or until beans are soft. Drains beans, reserving about 1 cup of liquid.
3. In a large skillet over medium heat, warm the olive oil.
4. Add the garlic and sage and cook until lightly golden, about 2 minutes.
5. Add the wine and cook until nearly evaporated, about 3 minutes. 
6. Add the beans and the squeeze the tomatoes into the beans with your hands.  Season with a healthy pinch of salt and pepper.  Simmer for 15 minutes, adding reserved liquid if becoming dry.
7. Transfer to serving bowl and serve at once, or serve at room temperature. 

For more detail : bit.ly/2S7KkLH

Read More Our Recipe : CHICKEN LASAGNA