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Servings: 5-6 persons
• 1 lb. of fresh beans • 5-6 sage leaves • 6 tablespoons tomato puree' • Extra-virgin olive oil Boil the beans in plenty of water, adding salt when they have almost finished cooking, then drain them. Gently fry the sage in a pan with a little olive oil over a low heat, for a few minutes. Add the beans and the tomato puree', salt to taste, and then let them blend, stirring them over a moderate heat for ten minutes. When the tomato has dried completely, the beans are ready. Pour a little olive oil over them and mix well before serving. |
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