Green and White Beans with Tomatoes, Shallots and Sage
Total time: 35 minutes
In the winter I love to make white beans with sage; this is a summer version, adding green beans and fresh tomatoes. Fresh sage is at its best right now, giving a 'fall' flavor to the dish. This is enough for 2 meals.
Ingredients:
- 8oz (240gr) green beans
- 1 1/2 cups (15oz, 450gr) white beans, cannellini, drained and rinsed
- 2 shallots
- 2 cloves garlic
- 2 medium tomatoes
- 2 tsp olive oil
- 10 medium sage leaves
- 1 tbs Balsamic vinegar
Instructions:
- Top and tail beans... cut off the ends. Cut into 1 1/2 inch lengths (4cm).
- Chop the shallots.
- Mince the garlic.
- Roughly chop the tomato.
- Tear sage leaves in half.
- Heat oil in nonstick skillet over medium heat. Add shallots and sauté until tender and transparent, about 7 minutes.
- Add sage and garlic and sauté another 3 - 4 minutes.
- Add both kinds of beans and tomato, cover, reduce heat to low and simmer 20 minutes, until green beans are tender and done. If they start to dry out add a tbs of water or chicken stock.
- When beans are done, uncover, stir in vinegar and serve.