Fagioli Al Uccelletto "Tuscan Baked Beans"

By Caryl

Ingredients

• 1 pkg (16 oz) Organic Dry Great Northern Beans
• 9 cups water
• 24 leaves fresh sage, divided
• 2 sprigs Fresh Rosemary, divided
• 1/2 cup Italian Classics Extra-Virgin Toscano Olive Oil, divided
• 2 medium white onions, peeled, finely diced (about 3 cups)
• 4 cloves Peeled Garlic, finely diced
• 8 plum tomatoes (about 2 lbs), chopped
• 1 Tbsp salt
• 1 tsp pepper
• 1/3 cup Basting Oil
• 2 cups Panko Bread Crumbs

Details

Servings 8
Adapted from wegmans.com

Preparation

Step 1

1.Early in the day or day before: Place sorted, rinsed beans in large stockpot. Cover with water to 2 inches above bean level. Cover, tilting to vent; soak 8 hours to overnight.

2.Day you're cooking: Drain beans, discarding soaking water. Add beans and 9 cups fresh water to medium stockpot. Heat on HIGH uncovered, until boiling. Skim as much foam as possible from surface. Add 4 sage leaves and 1 sprig of rosemary; reduce heat to MEDIUM. Cover, tilting to vent steam. Cook 1 hour; do not stir.

3.Heat 1/4 cup olive oil in braising pan on MEDIUM. Add onions and garlic. Cook, stirring occasionally, about 5 min, until tender. Chop remaining 20 sage leaves and sprig of rosemary; add to onion mixture in braising pan. Cook 1 min.

4.Add tomatoes and salt and pepper. Simmer 10 min, stirring occasionally. Remove from heat.

5.Check beans for tenderness; they should be completely tender. If they are not, cover completely; cook additional 15 min or as needed.

6.Preheat oven to 375 degrees. Add beans and liquid to onion mixture in braising pan; stir to combine. Drizzle with remaining olive oil. Bake 60 min. Beans will be done when liquid has reduced, becoming syrupy and bubbly. Carefully remove from oven; season to taste with salt and pepper.

7.Mix basting oil and panko in small bowl. Place mixture over baked beans and return to oven; bake 20-30 min until topping is brown and crisp.

Option(s):

Substitute 4 cans of Northern Beans, undrained. Begin recipe at step 3 and eliminate step 5.


Nutrition Info:
Each serving (1 Cup) contains 420 calories
49 g carbohydrate
(12 g fiber)
13 g protein
21 g fat, (3 g saturated fat)
0 mg cholesterol
840 mg sodium