Instructions: Cook soaked beans and sage in 3 cups water or broth until tender but not mushy (1 to 1/12 hrs). Sautee the garlic in the olive oil, but dont let the garlic brown. Stir the tomatoes into the garlic, cook a few minutes, add to the beans and cook until melded a bit. Shouldnt be soupy, shouldnt be dry. Cook longer, or add more broth to reach correct consistency. I stir in a mixture of chopped raw garlic and parsley before serving for zing.

Ive also made it without the tomato, allowed the beans cool to room temperature, then tossed with good quality canned tuna, sprinkled the whole with lots of chopped red onion and parsley. Tastes better than it sounds and is very typically Tuscan dish. People rave about this one, too, and cant believe that theres nothing to it.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.