Soak the beans 6 hours in water that’s a few inches over the beans. Drain the beans, add to pot with salt, a spoon of vinegar, and a cup of olive oil. Add water to
1 pound dried gigantes beans, 3 teaspoons salt, 1 tablespoon red wine vinegar, 1 1/4 cups extra-virgin olive oil
Add water to about 2 inches above the top of the beans. Bring them to a boil for 10 minutes. Then turn down to a simmer and cover with a lid. Check often and add water if it goes below the level of the beans. Cook for up to 2 hours. they are ready when they are soft and creamy but hold their shape..
In a skillet over medium heat, add 1/4 cup of olive oil. Add the shallot and the anchovy with the oil. Cook until the shallot gets translucent. Add the garlic and cook for 30 seconds or so. Add the tomato pasta, carrots, the sage, and pepper. Sauté for about 10 to 15 minutes to let the flavors meld.
1 tin of anchovies, 1 large shallot, 4 cloves garlic, 24 oz bottle of tomato passata, 3 carrots, 1/4 cup fresh sage shopped, black pepper
Once the sauce is ready, add the sauce to the beans and let simmer until you are ready to eat.
When serving, top with some feta.
Feta
