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.