White Beans With Sage and Tomatoes |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 8 |
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This is a whizz-bang recipe that tastes better than the sum of its ingredients. The leftovers taste even better, I think. I often puree the leftovers and add chicken broth for instant bean soup. This recipe is adapted from one that appeared in Gourmet so long ago that the balsamic vinegar features a note: balsamic vinegar available in specialty foods shops. Ingredients:
2 cups dried white beans |
4 ounces bacon, chopped |
2 teaspoons dried sage |
1 leek, chopped (white part only) |
2 tablespoons olive oil |
1 (28 ounce) can italian plum tomatoes, drained |
1 tablespoon balsamic vinegar |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Combine beans and enough water to cover by 2 inches in a saucepan. Bring to a boil, remove from heat, and let stand for 1 hour. Drain.
2. Combine beans and water to cover, bacon, sage, leek, and oil and bring to a boil. Transfer to a baking dish, cover, and bake at 300 degree for 2 hours (check the water level occasionally and add more if needed.) Add the tomatoes and bake, dcovered, for 30 minutes longer. Stir in the vinegar, salt and pepper.
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