Fagioli Al Forno
(Really Tasty White Beans)
At the March 2007 Salon, we used these as filling for baked stuffed pasta shells, but these beans are just as good on their own as a side dish, or a topping for bruschetta. The traditional recipe also calls for 1/4 C finely chopped pancetta, which adds a rich smoky flavor that’s especially cozy in wintertime, but this vegetarian version is just as tasty and significantly healthier.
3 cups dried cannelini (or great northern beans)
1 tbsp flour
2 cloves garlic, peeled and whole
6 fresh sage leaves, chopped fine
1/4 C olive oil
1-2 ripe tomatoes, chopped fine
Salt and pepper to taste
Soak the beans overnight in enough water to cover them 2″ and the flour. Rinse them and put them in a large terra cotta casserole. Preheat the oven to 375. Add the rest of the ingredients and add enough cold water to completely cover. Cover the casserole and bake 2 to 3 hours, checking every 30 minutes. Allow to cool covered. Add more salt if needed.