Tuscan-Style Baked Cannellini Beans with Rosemary and Garlic

Baking beans in a covered dish in slow oven heat allows them to soften without their skins puckering and separating. Another version of baked beans calls for onions, thyme and sage in addition to garlic, so you can alternate your Mediterranean flavors with your beans!

The following recipe serves four and can be served as a side dish or as a main dish with bread and other vegetables, fresh or cooked.

Ingredients:

 

• 2 1/2 cups dried cannellini beans

   

• 1/4 cup olive oil

   

• 3 Tbsp. fresh rosemary leaves

   

• 3 large garlic cloves, minced

   

• salt and pepper

   

   

1. Soak the beans overnight or 8 hours.

2. Drain the beans and place them in a casserole dish with a lid. Add the oil, rosemary and garlic and enough cold water (about 1 cup) to cover the beans.

3. Cover the casserole dish and bake at 350-75 degrees F., stirring once or twice, until the beans are tender, about 1 1/2 hours. Add more hot water as needed. Season the beans with salt and pepper to taste and serve with more oil for drizzling at the table.

Adapted from The Complete Italian Vegetarian Cookbook, by Jack Bishop.

Buon Appetito!

Paola