Total Calories: 116
1 Place the beans in a large bowl with cold water to cover by 2 inches. Place them in the refrigerator to soak 4 hours up to overnight.
2 Drain the beans and place them in a large pot with cold water to cover by 1 inch. Bring the liquid to a simmer. Cover and cook until the beans are tender, 1 1/2 to 2 hours. Add salt to taste and let stand 10 minutes.
3 In a large saucepan, cook the sage and garlic in the oil over medium heat, flattening the garlic with the back of a spoon, until the garlic is golden, about 5 minutes. Stir in the tomatoes.
4 Drain the beans, reserving the liquid. Add the beans to the sauce. Cook 10 minutes, adding some of the reserved liquid if the beans become dry. Serve warm or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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