White Beans With Sage and Tomatoes

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."

• Ready In: 3 hrs
• Serves: 8

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.