Tuscan white beans stewed with garlic, sage and San Marzano tomatoes, named 'in the style of small birds' for the sage-and-tomato flavor once used to cook game birds.
Infuse the oil
Warm the olive oil in a pan over low heat with the crushed garlic and sage leaves until fragrant.
Add the tomatoes
Add the crushed San Marzano tomatoes and a pinch of salt, and simmer briefly to thicken slightly.
10 minAdd the beans
Stir in the cooked cannellini beans and simmer gently so they take on the tomato and sage flavor without breaking apart.
15 minRest and serve
Season with salt and pepper, let the beans rest off the heat for a few minutes, then serve warm with a drizzle of olive oil.
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