Fagioli All'uccelletto

• 1 pound dried white beans (Great Northern or navy), picked over
• 3 garlic cloves, minced
• 1/2 cup olive oil
• a 1-pound can whole peeled tomatoes including juice
• 2 tablespoons chopped fresh sage or 2 teaspoons dried, crumbled

1. In a large saucepan soak beans in enough cold water to cover by 2 inches at least 8 hours or overnight.
2. Drain beans in a colander and return to saucepan with cold water to cover by 2 inches.
3. Simmer beans, covered, until tender, about 45 minutes to 1 hour.
4. Reserve 1 cup cooking liquid and drain beans in colander.
5. In a heavy kettle cook garlic in oil over moderate heat, stirring until softened.
6. Add reserved cooking liquid, beans, tomatoes with juice, sage, and salt and pepper to taste and simmer mixture, stirring occasionally, until thickened, about 25 minutes.

white beans, garlic, olive oil, including juice, fresh sage

Taken from www.epicurious.com/recipes/food/views/fagioli-alluccelletto-10871 (may not work)