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Beans all’uccelletto

In a pan, cook a few peeled and crushed cloves of garlic and several sage leaves in a little extra-virgin olive oil. When the sage starts turning brown, add fresh chopped tomatoes (remove seeds first). Stir until the tomatoes are cooked. Add cooked beans. Salt and pepper to taste. Let simmer for fifteen minutes, adding some cooking water left from the beans if necessary. The beans should be slightly liquid.