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    You are in: Home / Recipes / White Beans With Sage and Tomatoes Recipe
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    White Beans With Sage and Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hrs

    2 hrs

    fluffernutter's Note:

    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."

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    Units: US | Metric


    1. 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. 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.

    Ratings & Reviews:


    Nutritional Facts for White Beans With Sage and Tomatoes

    Serving Size: 1 (181 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 288.4
    Calories from Fat 94
    Total Fat 10.4 g
    Saturated Fat 2.7 g
    Cholesterol 9.6 mg
    Sodium 424.1 mg
    Total Carbohydrate 36.1 g
    Dietary Fiber 9.1 g
    Sugars 4.1 g
    Protein 14.5 g

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