1 pkg (16 oz) Food You Feel Good About Organic Dry Great Northern Beans
9 cups water
24 leaves fresh sage, divided
2 sprigs fresh rosemary, divided
1/2 cup extra virgin olive oil, divided
2 medium white onions, peeled, finely diced (about 3 cups)
4 cloves peeled garlic, finely diced
8 plum tomatoes (about 2 lbs.), chopped
1 Tbsp salt
1 tsp pepper
1/3 cup basting oil
2 cups bread crumbs
Instructions
Early in the day or the day before- Place sorted,
rinsed beans in large stockpot. Cover with water 2
inches above bean level. Cover, tilting to vent;
soak 8 hours to overnight.
Day you're cooking- Drain beans, discarding
soaking water. Add beans and 9 cups fresh water to
medium stock pot. Heat on HIGH uncovered, until
boiling. Skim as much foam as possible from
surface. Add 4 sage leaves and 1 sprig of
rosemary; reduce heat to MEDIUM. Cover, tilting to
vent steam. Cook 1 hour; do not stir.
Heat 1/4 cup olive oil in braising pan on MEDIUM.
Add onions and garlic. Cook, stirring
occasionally, about 5 min, until tender. Chop
remaining 20 sage leaves and sprig of rosemary;
add onion mixture in braising pan. Cook 1 min. Add
tomatoes and salt and pepper. Simmer 10 min,
stirring occasionally. Remove from heat. Check
beans for tenderness; they should be completely
tender. If they are not, cover completely; cook
additional 15 min as needed.
Preheat oven to 375 degrees. Add beans and liquid
to onion mixture in braising pan; stir to combine.
Drizzle with remaining olive oil. Bake 60 min.
Beans will be done when liquid has reduced,
becoming syrupy and bubbly. Carefully remove from
oven; season to taste with salt and pepper. Mix
basting oil and panko in small bowl. Place mixture
over baked beans and return to oven; bake 20-30
min until topping is brown and crisp.
Originally Submitted
3/6/2013
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