Fagioli all’uccelletto (beans like birds)

Hat tip to Matthew Orr, this recipe comes from the Italian Vegetarian Cooking by Paola Gavin

2 cups dried white beans (Cannellini if you can get them, Great Northern work just fine)
1/4 cup olive oil
2 tablespoons butter
3-5 garlic cloves, crushed
1-2 teaspoons dry sage
1 cup canned crushed tomatoes
Salt
Black pepper
Soak beans in water overnight, drain.
Cook beans in water to cover for 1.5 – 2 hours until tender. Drain. (About 20 minutes in a pressure cooker.)
Heat oil and butter in a sauce pan. Cook garlic and sage 1 minute. Add tomato puree and cook on medium for 3 minutes. Add drained beans and salt and pepper to taste. Cook for 5 minutes. Serves 6.