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A recipe for Garden Fresh Fagoili using cannelini beans, fresh or canned, (in this case fresh, Borlotti beans) and delicious Italian seasonings such as: garlic, sage and savory extra virgin olive oil.
Ingredients:
First Day:
- 3/4 pound cannellini beans, fresh shelled beans, or a can
- 3 tablespoons DeLallo Extra Virgin Olive Oil
- 3 cloves garlic, halved
- 10 sage leaves
- 2 cups peeled, seeded and diced tomatoes or 1 (15-ounce) can
- Salt and pepper
Second Day:
- 1 (28-ounce) can DeLallo San Marzano or Roma tomatoes
- 3 sage leaves
- Chopped vegetables of your choice (optional)
Directions:
First Day:
Soak, drain and boil the cannellini until tender, about two hours. If using fresh shelled beans, it will take a little less time. If using canned, it will take no time at all!
Heat the olive oil over a medium flame, add the garlic, sage and beans. Sauté for two minutes, then add tomatoes, salt and pepper to taste. Simmer for about 20 minutes.
Second Day:
Return the leftover Little Birds to the pot and add the canned tomatoes, a few more sage leaves and optional chopped vegetables. Bring to a boil and simmer about 10 minutes. Add salt and pepper to taste, and crush the tomatoes with a potato masher. Simmer 10 minutes more. Serve over pasta, rice or polenta.
Serves 4 to 6  Send to friend  Printer-friendly version
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