Beans with lardons and sage
Beans with lardons and sage
Rating: (1 rated)
Recipe Yield: Total time: About 4 hours after overnight soaking | Serves 4 to 6
1/2 pound (1 1/4 cups) dried beans such as flageolet, Jacob's Cattle or cannellini 2 ounces smoked slab bacon, cut into 1/2 -inch cubes ( 1/2 cup cubed) 1 (28-ounce) can plum tomatoes, drained and chopped (about 2 cups diced) 8 leaves fresh sage 8 cloves garlic, peeled 2 dried bay leaves 1 teaspoon coarsely ground black pepper 1 teaspoon salt

Step 1 Sort the beans to remove any stones. Place them in a bowl and add cold water to cover by 3 inches. Soak overnight, changing the water once or twice.

Step 2 The next day, boil a small pot of water, add the bacon and blanch 10 minutes. Drain and reserve.

Step 3Drain the beans and place in a large pot. Add the bacon, tomatoes, sage, garlic, bay leaves and pepper. Mix well. Add about 8 cups cold water (to cover the beans by 3 inches) and bring to a boil. Reduce the heat to a simmer, cover and cook, stirring occasionally and adding water if necessary, until the beans are very tender, 3 to 3 1/2 hours. Season with salt and serve in a warm bowl with some of the bean broth.

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