Beans with Potatoes

Beans with Potatoes are a rich side dish, a vegetarian proposal typical of the Tuscan culinary art precisely of the city of Florence. A dish that we can accompany slices of toasted bread and that for its preparation are generally used beans but we can also use cannellini or borlotti. The recipe I propose today is a reinterpretation of the classic peasant recipe that sees potatoes in addition to beans. Ingredients 2 large potatoes 400 grams of borlotti beans 600 grams of coppery tomato 500 ml of 1 clove of garlic 2 onions salt extra virgin olive oil sage Procedure First of all, prepare the sauce and wash the tomatoes, cut them into pieces and put them in a pot where we would have sautéed the garlic and thinly sliced onion in a drizzle of oil; Over low heat, cook for about ten minutes and then blend everything with a mixer. Wash, peel the potatoes and cut them into pieces, peel the beans as well. In a saucepan put a drizzle of extra virgin olive oil, the thinly sliced onion, let it flavor and pour our beans and 500 ml of water cook for 5 minutes; Pour our tomato puree, potatoes and some sage leaves. Add salt and cook over low heat, stirring occasionally to prevent it from sticking (if necessary, add a drop of water). It will take about 30 minutes to cook, this depends on the potatoes how big the pieces are and the variety of beans. At the end of cooking, you can add freshly ground black pepper to taste. Our Beans with Potatoes are ready to be enjoyed.