60 ml extra virgin olive oil, plus extra to store
2 garlic cloves, chopped
6 fresh sage leaves
500g canned cannellini beans, drained, rinsed
300g tomato passata
1 tbsp tomato paste
1 tsp caster sugar
Heat the olive oil in a large frypan, add garlic, sage, cannellini beans, passata, paste and sugar and season with salt and pepper. Simmer for about 20 minutes over low heat, stirring occasionally. Pack into a sterilised preserving jar and cover with a little more extra virgin olive oil. Allow to cool, then seal. These keep well for up to 1 week if kept chilled.
I sometimes make half the amount which works well too.
