White Beans With Sage and Tomatoes

Be the first to review
READY IN: 3hrs
Recipe by fluffernutter

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 Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a