Florentine Style Baked Beans
6 to 8 servings
A traditional Tuscan bean dish.
- 1 pound dried zolfini or cannellini beans
- 5 ounces prosciutto, cut into short, thick strips
- 1/4 cup fruity extra-virgin olive oil
- 2 canned Italian plum tomatoes, quartered
- 2 cloves garlic, peeled and crushed
- Sprig of fresh sage
- Salt and freshly ground black pepper
Put the beans in an earthenware casserole, cover with cold water and set aside to soak at least 4 hours or overnight. Drain, and add cold water to just cover the beans.
Preheat the oven to 375 degrees F. Add the prosciutto, oil, tomatoes, garlic and sage to the beans, and season to taste with salt and pepper. Cover, and bake until the beans have absorbed all the liquid and are tender, about 2 hours.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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