Recipes White Beans in Tomato Sauce Be the first to rate & review! This lush, stewlike dish is typically made with zolfini beans, a pale yellow Tuscan legume that can be challenging to find in the U.S.; firm, creamy cannellini beans are an excellent substitute. More Hearty Stews By Rolando Beramendi Rolando Beramendi Rolando Beramendi is the founder of renowned Manicaretti Italian Food Importers based in Oakland, California. He was one of the first to distribute fine specialty regional Italian food products to retailers and restaurants in the U.S. A food connoisseur and culinary archaeologist, Beramendi is also a cooking instructor and the author of the widely praised Autentico: Cooking Italian, the Authentic Way (2017). Food & Wine's Editorial Guidelines Updated on October 8, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Martin Morrell Active Time: 30 mins Total Time: 2 hrs Yield: 6 Ingredients 2 cups dried zolfini or cannellini beans, picked over and rinsed 1 sage sprig, plus 1/2 teaspoon chopped sage 2 garlic cloves, 1 minced 1 small bay leaf 1/4 cup plus 2 tablespoons extra-virgin olive oil Salt 1 cup canned tomato sauce Freshly ground pepper Directions Cover the beans with 2 inches of water and bring to a boil. Cover and remove from the heat. Let stand for 1 hour, then drain. Cover the beans with 4 inches of fresh water. Add the sage sprig, whole garlic clove, bay leaf and 2 tablespoons of the olive oil. Bring to a boil and cook over moderately low heat for 30 minutes. Season the beans with salt and cook for about 15 minutes longer, until the beans are tender; drain and discard the sage, garlic and bay leaf. Meanwhile, in a medium, deep skillet, heat the remaining 1/4 cup of oil. Add the chopped sage and minced garlic and cook over moderate heat for 1 minute. Add the tomato sauce and bring to a simmer. Add the beans to the skillet and cook, stirring, until saucy and thick, 5 minutes. Season with salt and pepper and serve. Rate it Print