Tomato & Bean Stew with Sage Recipe:
- 50ml organic olive oil
- 5 cloves garlic, quartered
- 120ml cup white wine
- 500ml diced ripe tomatoes in juice
- 30ml water
- 2 teaspoons ground sage
- 2 teaspoon dried thyme
- 1 bay leaf
- 500ml prepared beans of choice
- salt and ground black pepper to taste
Heat the olive oil in a large saucepan over medium heat. Add garlic, and saute until lightly browned. Pour in the white wine, and simmer for a minute. Pour in the tomatoes with juice and water, and season with pepper, sage, thyme, and the bay leaf. Bring to a boil, and let simmer on low heat for about 20 minutes.
Pour in the beans, and simmer for another 20 minutes, until the stew is thickened and flavors have blended. Remove the bay leaf, taste, and season with salt and pepper before serving.
1 out of 1 people would recommend this product20/06/2017, By LeaVery chunky; tend to find a few wooden stem pieces mixed up in with the sage which I don't particularly like. But I'm not sure if there's a culinary reason for this that I'm maybe not aware of!
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