Beans and Sage

Allergens: none listed

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the beans overnight or for 24 hours (skip this step with canned beans).

Pressure-cook the beans for 10 minutes, starting once the cooker reaches pressure (with canned beans: just drain and rinse them).

Press or mince the garlic.

Heat the oil in a pot over medium heat (6/9). Sauté the sage for 2–3 minutes, until softened.

Add the garlic and sauté for another 30 seconds.

Add the tomato sauce and bring to a simmer.

Add the cooked beans and simmer for about 5 minutes, until they reach the texture you like.

Season with salt and black pepper.

Serve as is or with sliced baguette.

With canned beans: no additional soaking time required.