Total Time
4hrs 15mins
Prep 15 mins
Cook 4 hrs

This was the orginal bean dish my colleague Dominic brought to the office that started a bean cook-off with us. These were so darn good with crusty bread. Prep/cook time does not include time to soak beans. I've also made these with canned cannellini to reduce cooking time drastically.

Ingredients Nutrition

Directions

  1. Rinse, then soak beans overnight in large pan full of water.
  2. The next day, drain and add fresh water.
  3. Be sure to cover beans with at least 3 inches of fresh water.
  4. Bring to a boil over high heat.
  5. Immediately lower heat and gently simmer until tender, adding more water as necessary.
  6. (This may take 3- 4 hrs).
  7. Set aside.
  8. Heat olive oil in saucepan over medium heat.
  9. When hot, add garlic and sage.
  10. Cook, stirring frequently, until garlic begins to brown.
  11. Add beans, tomatoes, salt and pepper.
  12. Cook approximately 30 minutes, until very thick.
  13. Remove from heat.
  14. Serve immediately with grated cheese.

Reviews

(3)
Most Helpful

I put the beans in the crockpot and cooked them on low overnight and they turned out nice and soft. The flavors were very nice. I used dried sage, about 1/2 tsp.I halved the recipe but used about 1 1/2 cups tomatoes. This cooked down to a nice thick dish. Thanks Mermaid!

Sharon123 March 13, 2005

My beans were just short of mushy in an hour. I may not have done this correctly. I then drained the beans before adding them to the skillet. I would add a full T of sage next time. Loved cornbread with this.

sugarpea November 18, 2004

I thought these were delicious beans, DH thought they needed some ham or sausage. I made then with white beans, cooked them about 4 hours and made like the recipe stated, using Italian style tomatoes, 4 cloves of garlic,I used dried sage. Served with a salad & Tippins-like cornbread # 100504 yum. Thank you Mermaidmagic for posting the recipe.

Barb Gertz November 07, 2004

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a