Tuscan baked beans recipe



This hearty baked beans recipe is particularly popular in Tuscany, where Italian beans are cooked in many different ways, both dried and fresh.

In this vegetarian dish the beans are flavoured with fresh sage leaves.


Ingredients for 6-8:

600 g. of dried beans, such as cannelloni

4 tablespoon of olive oil

2 cloves garlic, crushed

3 leaves fresh sage (if fresh sage is not available use 60 ml. of chopped fresh parsley)

1 leek, finely sliced

1 x 400 g. of plum tomatoes, chopped, with their juice

Salt and freshly ground black pepper


Preparation:

Carefully pick over the beans, discarding any stones or other particles. Place the beans in a large bowl and cover with water. Soak for at least 6 hours, or overnight. Drain.

Preheat the oven to 180 °C. in a small saucepan heat the oil and sauté the garlic cloves and sage leaves for 3-4 minutes. Remove from the heat.

In a large deep baking dish combine the beans with the leek and tomatoes. Stir in the oil with the garlic and sage. Add enough fresh water to cover the beans by 2 cm. Mix well. Cover the dish with a lid or foil, and place in the centre of the preheated oven. Bake for 1 ¾ hours.

Remove the dish from the oven, stir the beans, and season with salt and pepper. Return the beans to the oven, uncovered, and cook for another 15 minutes, or until the beans are tender.

Remove from the oven and allow to stand for 7-8 minutes before serving. Serve hot or at room temperature.





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