Tuscan-Style Bean Pot with Fresh Bay

From the garden

• 3 fresh bay leaves
• 4 cloves garlic, lightly smashed
• 4 sprigs fresh sage

From the pantry

• 3 cans canned white beans, drained and rinsed
• 1 can canned tomatoes, crushed by hand
• ⅓ cup olive oil · plus more for finishing
• 1½ cups vegetable stock
• red pepper flakes · a pinch
• crusty bread, for serving (optional)
• grated parmesan (optional) · for serving
• salt · to taste
• black pepper

1. Warm the olive oil in a heavy pot or deep skillet over medium-low heat with the smashed garlic, bay leaves, sage, and red pepper flakes. Let them sizzle gently 3–4 minutes until the garlic turns pale gold and the kitchen smells like a Tuscan trattoria. Don't let the garlic brown.
2. Add the crushed tomatoes and a pinch of salt and simmer 5 minutes, until the raw tomato smell cooks off and the oil starts to separate at the edges.
3. Stir in the beans and stock and bring to a lazy simmer. Cook uncovered 20–25 minutes, stirring now and then, until the broth thickens to a creamy, spoon-coating consistency. Mash a spoonful of beans against the pot to help it along.
4. Fish out the bay leaves and sage stems. Season assertively with salt and black pepper (beans swallow salt) and let the pot rest off the heat 5 minutes to settle.
5. Serve in shallow bowls with a generous ribbon of your best olive oil on top, parmesan if you like, and thick slices of crusty bread. In Tuscany the bread goes under the beans as often as beside them.