The perfect San Francisco summer meal needs to warm you up from the cold, wind and fog creeping over the hills like dragon’s breath. This recipe hits that spot perfectly and it’s easy too. With a nice side salad (such as watermelon and feta salad) and crusty bread on the side, it makes a perfect meal.
This is an awesome weeknight dinner for those foggy SF summer nights. If you’re like me and have baggies of tomato paste dollops and sage leaves in the freezer, this recipe also ends up being really cheap and requires minimal grocery shopping.
I’d like to imagine these beans being cooked in a dutch oven on a French/Italian farm served with crusty bread from the village bakery with a hint of greek island from the watermelon feta mint salad. Enjoy!
Stewed cannellini beans
- 1 can (15 oz) cannellini beans, washed and drained
- 1/4 cup chopped red onion
- 1 Tbs tomato paste
- 2 cloves garlic, peeled and lightly smashed.
- 1.5 Tbs oil
- 8-10 sage leaves, torn
- 4 allspice berries (optional)
- Salt and black pepper to taste
Heat oil in a sauce pan over medium heat. Saute the onions for 5-10 minutes until they are fully softened and translucent.
Add the garlic and cook for another 2 minutes. Add the tomato paste and the cannellini beans and cook for another 2 minutes. Add 1.5 cups of water and the allspice berries. After the water has come to a simmer, reduce the heat to medium-low and let everything cook for 20 minutes. Add the torn sage leaves and cook for another 10 minutes until the cannellini beans are meltingly tender.
Optional: Serve with grated or shaved parmesan cheese on top.