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 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