My family seems to like any version of white beans in tomato sauce. I make quite a lot so we can have it over two days. I like the beans soft and creamy. Serve them with grilled sausages or another meat, or just on their own on toast with a great heap of grated parmesan on top. These are cooked first on the stovetop for an hour and then finished in a casserole dish in the oven for another hour or so. Leftovers are great for throwing into a soup.
Put the beans in a large pan, cover with plenty of cold water and bring to the boil. Skim the surface, lower the heat and add the sage sprig and bay leaf. If the bay leaf is fresh, add it towards the end of cooking. High simmer for about an hour, uncovered, topping up with hot water if it seems necessary. Add about
Meanwhile, heat the olive oil in a large casserole dish over medium heat. Sauté the onion for a few minutes until it is golden and a bit sticky. Add the parsley and celery leaves, cook for a few moments and then stir in the garlic and paprika. When you can smell the garlic, add the tomatoes and simmer for about 15 minutes or until they melt into a sauce. From time to time stir and squash them with your wooden spoon. Season well with salt and a couple of grinds of pepper. Drain the beans and add to the casserole with
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