Baked Beans with Sage

Recipe By: Farmhouse cooking - Liz Trigg

Category: Vegetarian

Serves 6-8

Ingredients

• 600g / 1 lb 6 oz / 3¼ Cups dried beans, such as cannellini
• 60 ml / 4 tbsp Olive oil
• 2 Garlic Cloves
• 3 Fresh sage leaves
• 1 leek, finely sliced
• 400g / 14 oz can chop tomatoes
• Salt and freshly ground black pepper

Method

1. Carefully pick over the beans, discarding any stones or other particles. Places the beans in a bowl and cover with water. Soak for at least six hours, or over night. Drain.

2. Preheat oven to 180º C / 350º / Gas mark 4. Heat oil in a small saucepan and sauté the garlic cloves and sage leaves for 3-4 minutes. Remove from the Heat

3. Put the beans in a large, deep baking dish and add the leek and tomatoes. Stir in the oil with the garlic and sage. Add enough fresh water to cover the beans by 2.5cm / 1 inch. Cover the dish and bake for 1¾ hours

4. Remove the dish from the oven, stir the beans, and season with salt and pepper. Return the dish to the oven uncovered, and cook the beans for 15 minutes more, or until tender. Remove from the oven and allow to stand for 7-8 minutes before serving.