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Photo by: Joseph De Leo
A chef who will serve stewed beans with a glass of 1972 Vega Sicilia knows that simple is best, that less is more, that understated is sophisticated.
Drain the beans, put in a large pot, and add the garlic and water to cover by 1 inch. Bring to a boil, then lower the heat to a simmer and cook, stirring occasionally, until the beans are soft, about 1½ hours; add more water if necessary to keep the beans covered.
Add the tomatoes (if using canned tomatoes, break them up with your hands as you add them) and a large pinch, or two or three, of salt and pepper. Cook for another 10 or 15 minutes, until the tomatoes have completely broken down. Serve drizzled with olive oil.
Nutrients per serving (% daily value)
Nutritional information is based on drizzling 1/2 teaspoon of olive oil on each serving.
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