Beans uccelletto

350 g fresh haricot beans (with died ones soak them overnight)
2 ripe tomatoes (sieved) or 3 tbsp of tomato paste
1 sprig of sage
salt, freshly ground pepper, oil

Boil the beans in slightly salted water and drain well
Wash and dry the sage leaves and sauté in a large pan. Add the beans and the seasoning, mixing well.
Add the tomatoes or the paste diluted in a little hot water.
Cook well until all the liquid have been absorbed by the beans