Italian Baked Beans
Beth Merriman
ingredients
- 2 cups Great Northern Beans, uncooked
- 6 cups water for soaking and cooking
- 1 tsp butter
- 1 1/2 to 2 tsp salt
- 1/2 cup olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 1/2 cups coarsely chopped celery
- 2 tbsp snipped parsley
- 1/2 tsp dried thyme, crushed
- 1/4 tsp dried basil, crushed
- 1/4 tsp coarse-grind black pepper
- 1 cup fresh tomatoes, skinned and coarsely chopped
- up to 2/3 cup tomato juice, as needed
- grated parmesan or romano cheese
directions
- 1
Cover washed beans with cold water. Bring to boiling over high heat. Boil briskly for 2 minutes only. Remove from heat; cover and let stand 1 hour.
- 2
Without changing water, add butter and bring beans back up to a boil over high heat. Cover and reduce heat to a simmer. Stir carefully once or twice over the next hour. Add salt. Simmer beans another half hour, until tender but not mushy.
- 3
Drain cooked beans, saving cooking liquid. Cook onions, garlic, celery in the oil over high heat until tender but not brown. Add herbs, tomatoes and bean liquid. Add tomato juice if more liquid is needed. Heat all to boiling point. Turn into a 1 1/2 qt casserole and bake, covered, about 50 minutes in a 350° oven. Remove from oven and sprinkle cheese liberally over top. Return to oven and bake 10 minutes more.
Source: nana
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