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| Prep Time | 60 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 2 cups Bonta Cannellini Beans
- 2 cans Bonta chunk white tuna in olive oil
- 2 cloves garlic crushed
- 2 tbsp Water
- 4 leaves Fresh sage leaves, chopped
- 1 sprig Fresh sage
- Salt and Pepper to taste
Ingredients
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Instructions
- Rinse the beans, place in a bowl and add water to cover generously. Soak for three hours. Drain and place in a saucepan add water to cover by two inches. Over medium-high heat bring to a boil, reduce heat and let simmer until tender, about 40-50 minutes. Drain well and set aside.
- Heat three tbsp. of oil in a heavy bottom skillet. Add garlic and sage sprig and cook over low heat until the sage starts to sizzle. Remove the garlic and discard. Add cannellini beans to the skillet. Cook for one minute and add water. Season with salt and pepper.
- Cook until all the liquid has been absorbed. Remove and discard the sage. Pour the beans into a bowl and set aside to cool. Flake the tuna, removing any excess oil. Gently mix in the tuna while the beans are still warm. Sprinkle with fresh sage, drizzle with olive oil and serve.