White Beans in Tomato Sauce with Sage

Begin by placing the beans in a large cooking vessel and covering them with water. Next, stir in some baking soda to help soften the beans. Allow the beans to soak at room temperature for 8 to 12 hours, giving them time to rehydrate.

After the soaking process, drain and rinse the beans, then return them to the pot. Cover the beans with water once again and bring the mixture to a rolling boil over medium-high heat. Reduce the heat to a moderate level and let the beans simmer until they reach your desired level of tenderness, taking around 25 minutes to achieve.

Once the beans are cooked, drain them and reserve the cooking water for later use. Set the beans aside with their accompanying liquid.

Now, heat some olive oil in the same pot over a medium heat setting. Add minced garlic and dried sage to the hot oil, allowing them to infuse their flavors into the oil. Continue cooking until the garlic and sage have released their fragrant aromas, approximately 2 minutes.

Add the cooked beans to the pot and stir them gently until they have absorbed the flavors of garlic and sage.

Pour in a store-bought or homemade tomato sauce, bringing the mixture to a gentle simmer. Continue cooking, stirring occasionally, until the beans have become soft and retain some texture, taking around 10 to 15 minutes. If necessary, add a little of the reserved cooking water to prevent the sauce from burning.

Finally, season the bean mixture with salt and pepper to taste. Serve the warm beans hot.