Stewed Beans with Tomatoes, Sage, and Garlic

The Italian name of this Tuscan recipe translates as "beans in the style of little birds." Game birds are often seasoned with the same tomato, sage, and garlic sauce, hence this curious name.

Italian recipe name: Fagioli all'Uccelletto

Preparation time: 5 minutes (excludes preparation of beans)

Cooking time: 45 to 50 minutes (excludes cooking of beans)

Yield: 6 to 8 servings

Ingredients:

1/4 cup olive oil

5 cloves garlic, peeled and crushed

2 sprigs fresh sage, or 1 teaspoon dried sage

1 teaspoon hot red pepper flakes

3 cups whole canned tomatoes

5 cups cooked cannellini beans

Salt and pepper to taste

1 cup chicken stock or water

1 loaf Tuscan, Italian, or French bread, sliced

1. In a medium saucepan over medium-high heat, combine the olive oil, garlic, sage, and red pepper flakes. Cook, stirring, until the garlic turns golden, about 3 minutes.

2. Add the tomatoes and their juice. Cook for 15 minutes. Then add the beans, reduce the heat to simmer, and stir.

3. Season with salt and pepper. Add the chicken stock or water. Stir. Cook for 25 to 30 minutes over low heat, stirring occasionally. Serve with Tuscan bread.