Tuscan White Bean Salad

Ingredients

• 250 g dried white beans (Cannellini)
• 1 vegetable broth cube
• 3 Garlic cloves
• 6 tbsp Olive oil
• 370 g tomato puree (1 can)
• Salt
• Pepper
• 5 tbsp red wine vinegar
• 4 Cherry Tomatoes
• 12 large sage leaves

Instructions

1. 1.

   Cover the beans in a bowl with plenty of cold water and soak for 12 hours. Drain, then cover them with vegetable broth in a pot and simmer until tender, about ½ hour. Strain through a sieve and let drain.

2. 2.

   Peel and finely chop the garlic. Heat 3 tbsp oil in a pot and sauté the garlic. Add the beans and tomato puree, cover, and simmer on low heat for 15 minutes, stirring occasionally. Season with salt, plenty of freshly ground pepper, and red wine vinegar. Let cool slightly.

3. 3.

   Wash the tomatoes, cut them crosswise into halves, remove seeds and stems, and finely dice half of them. Stir into the beans and season again with salt, pepper, and vinegar.

4. 4.

   Washing sage leaves, pat dry thoroughly with paper towels. Heat the remaining oil in a pan and crisp the sage leaves for about 1 minute. Remove and drain on paper towels.

5. 5.

   Serve the bean salad in bowls or glasses, garnished with the crispy sage leaves.