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Baked Beans with Tomatoes

Ingredients: 

1/4 cup Picual Extra Virgin Olive Oil

2 cups chopped red onion (medium)

salt & black pepper

1 (28 ounce) can of diced or crushed tomatoes

6 or 7 fresh sage leaves

1 pound white navy beans, soaked 12 hours or overnight.

Equipment needed: Dutch oven or heavy pot with lid

Preheat oven to 250 degrees

Directions: 

Heat the olive oil in the Dutch oven over medium heat. Stir in the onion, season with salt, and cook until beginning to soften, about five minutes. Stir in the tomatoes, season lightly with salt and pepper, and cook gently until warmed thorough. Stir in the sage leaves. 

Add the soaked and drained beans to the tomatoes and pour in enough water so the liquid is about an inch above the beans. Bring to a boil and boil for 7 minutes. Cover and transfer to the oven. Bake for 1 hour and stir. Continue to bake, covered, for 2 1/2 hours to 3 hours until the beans are tender and have absorbed all the liquid.

Recipe from The Pink Ribbon Diet by Mary Flynn, RD and Nancy Verde Barr



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