White Beans with Tomato
Turn leftovers into a fabulous soup the day after enjoying these flavorful Tuscan-style baked beans scented with fresh rosemary and enriched with Pecorino Romano.
Serves4 to 6
Total Timea day or more
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationdiabetic, egg-free, gluten-free, halal, kosher, low carb, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecheesy, garlicky, savory
- ¼ cup (50 mL) olive oil
- ¼ cup (50 mL) chopped flat-leaf parsley
- 8 fresh sage leaves
- 2 branches rosemary
- 4 cloves garlic, finely chopped
- 1 cup (250 mL) canned Italian plum tomatoes, chopped, with juices
- Salt and freshly ground black pepper
- 2 cups (500 mL) dried cannellini (white kidney beans) or navy beans, soaked overnight in water to cover
- 1 cup (250 mL) grated Pecorino Romano
- 8-cup (2 L) casserole with lid
Preheat oven to 375°F (190°C).
In a large skillet, heat olive oil over medium-low heat. Add parsley, sage, rosemary and garlic; cook, stirring occasionally, for 6 minutes or until the garlic is softened and the herbs are fragrant. Stir in tomatoes with juice and a pinch each of salt and pepper; cook for 3 minutes or until slightly thickened.
In casserole dish, stir together tomato mixture, drained beans and half of the Pecorino Romano. Add enough cold water to cover beans; stir well. Cover casserole and bake for 2 ½ hours or until beans are tender, testing for doneness every 30 minutes. (Cooking time will depend on freshness of the beans.)
Remove and discard rosemary branches, which should be bare. Sprinkle remaining cheese over the surface. Cook, uncovered, for 10 minutes longer or until cheese is golden. Serve from casserole.
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2008 Kathleen Sloan-McIntosh