Serves six
extra virgin olive oil
3 shallots, sliced
3 cloves garlic, crushed
1 tablespoon tomato paste
1⁄2 cup white wine
8 fresh Italian plum tomatoes, skinned, seeded, and diced
1 13-ounce can diced Italian plum tomatoes, with juice
1 cup chicken stock
3 cups cooked borlotti beans, drained
2 teaspoons fresh thyme leaves
2 teaspoons fresh oregano leaves
salt and freshly cracked pepper
pinch of sugar
Heat a heavy saucepan over high heat, add a little olive oil, and sauté shallots and garlic until transparent. Add tomato paste and cook briefly, stirring constantly. Deglaze pan with the wine and simmer until reduced by half. Add fresh and canned tomatoes and chicken stock and continue to cook until reduced by one-third. Add cooked beans and herbs and heat through. Season with salt and black pepper. Add sugar if the acidity is too high.
