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White beans and tomato sauce simmer together to create a lovely addition to your meal. This can be served as a side dish to complement barbecue, sausages, or cheese. This can also be used as main course for meatless Monday. This dish is ready to serve immediately, but even more delicious the next day after the flavors are allowed to meld.


Recipe Summary

5 mins
45 mins
8 hrs
8 hrs 50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place beans in a large pot. Cover with water and stir in baking soda. Soak for 8 to 12 hours.

  • Rinse beans and return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving the water, and set aside.

  • Heat the same pot over medium heat and add olive oil. Saute garlic and sage in the hot oil until fragrant, about 2 minutes. Add drained beans. Stir and let the beans absorb the aroma of the garlic and sage. Add tomato sauce. Gently stir and simmer until the beans are soft but not mushy, 10 to 15 minutes. Use reserved cooking water to keep the sauce from burning, but the sauce should be thick. Season with salt and pepper to taste. Serve warm.

Cook's Note:

You can use pretty much any bean with this recipe, such as cranberry beans, kidney beans, or pinto beans.

Nutrition Facts

183 calories; protein 8.1g; carbohydrates 27.7g; fat 5g; sodium 558.3mg. Full Nutrition