Braised White Beans

Name: Braised White Beans
Ingredients: 8 oz. small white beans, soaked in water overnight; 3 Tbsp. fruity olive oil or regular olive oil; 1 fat leek (use white and green parts), minced; 1 rib celery, minced; 1 carrot, peeled and minced; 4 cloves garlic, minced; 3 Tbsp. tomato paste; 1/4 c. fresh parsley; 3 Tbsp. coarsely chopped sage (or use dried); salt and ground pepper to taste

10 ingredients

13 steps

Ingredients

8 oz. small white beans, soaked in water overnight
3 Tbsp. fruity olive oil or regular olive oil
1 fat leek (use white and green parts), minced
1 rib celery, minced
1 carrot, peeled and minced
4 cloves garlic, minced
3 Tbsp. tomato paste
1/4 c. fresh parsley
3 Tbsp. coarsely chopped sage (or use dried)
salt and ground pepper to taste

Directions

1

Drain and rinse beans.
2

Place then in a pot and cover with fresh water.
3

Bring to a boil, then simmer uncovered until barely tender, 30 to 35 minutes.
4

Drain, reserving 1/2 cup of the liquid. Heat 2 tablespoons of olive oil in a skillet over medium high heat. Add leeks, carrot, celery and garlic.
5

Saute until vegetables are quite soft, about 10 minutes.
6

Preheat oven to 325°.
7

Combine the vegetable mixture, beans and 1/2 cup cooking liquid in 2-quart casserole.
8

Stir in the tomato paste, parsley, sage and remaining 1 tablespoon oil.
9

Season with salt and pepper.
10

Bake the beans until piping hot and tender, about 30 minutes.
11

Serve hot.
12

Makes 6 servings.
13

Can be eaten cold too.