Fagioli All”Uccelletto

(New York Times Magazine)

 

1 lb fresh shell beans	2 fresh sage leaves
1 bay leaf	1/3 lb. heirloom tomatoes, peeled, seeded, diced
¼ C olive oil	salt and freshly ground pepper
1 clove garlic

 

Shell beans and cook in lightly salted water with bay leaf until tender, about 30-35 min. 

 

In a separate skillet, lightly brown the garlic in oil, together with the sage leaf and a pinch of pepper.  Drain the beans and add them to the skillet.  Stir for a few minutes, then add the tomatoes.  Salt to taste. 

 

Cover with a lid and let simmer for about 20 min. to blend the flavors.  Discard bay leaf before serving.