Prep 1 hr
Cook 2 hrs
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."
- 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
- 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.
- 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.