Tuna Bean Casserole

This I clipped from a Bon Appetit years ago. I use canned beans, less oil, and occasionally punch it up with chopped olives and onions. Phil called it Tuscan tuna noodle casserole, after one of his mother’s specialties.

ingredients

2 cups dried white beans, rinsed & picked over
1/4 cu. Olive oil
12 sage leaves
4 garlic cloves
1/4 lb. thinly sliced pancetta or lean ham
1/2 tsp. salt
2 tbsp. Lemon juice
1 6 1/2 oz. Tuna - preferably Italian

directions

1
Soak beans overnight in cold water to cover. Place them in a medium saucepan covered with water and bring to a boil. Cover & set aside for one hour.
2
Preheat oven to 400 degrees, drain beans & rinse well. Combine in casserole with oil, sage, garlic, pancetta & salt.
3
Cover tightly and bake for 1 1/2 hours. Remove from oven.
4
Stir in the lemon & tuna into the beans. Bake for 10 minutes longer.

notes

I do not use dried beans or do that step because it is very time-consuming. Substitute 3 cans of cannelini beans, and cook it for half the time. It's still delicious.

Source: Nancy P. Barry