Cannellini all'uccelletto in a ramekin

Ingredients

For 1 serving

• Cooked cannellini beans160 g
• Tomato passata105 g
• Fresh sage4 g
• Garlic2 cloves
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Method

1. Drain the cannellini beans, rinse and drain them; peel the garlic clove and crush it lightly; pick the fresh sage leaves and dry them.
2. Heat the oil in a pan over medium-low heat with the garlic and sage for 2 minutes, until the garlic is just golden and the sage sizzles.
3. Add the tomato passata, stir and let it cook for 2 minutes, until it starts to simmer.
4. Add the beans and cook gently for 12 minutes, stirring carefully, until the sauce has reduced and coats the beans.
5. Remove the garlic, season with salt and black pepper and serve hot in a cocotte.