i {heart} cannelini beans

i always keep some on hand, and whenever i eat them, i dream of italia…
(found on saveur.com and first published in Saveur in Issue #46)

Florentine-Style Baked Beans

(Fagioli alla Fiorentina)
SERVES 6 – 8

1 lb. dried zolfini or cannellini beans
5 oz. prosciutto, cut into short, thick strips (i used peppered, nitrate-free bacon)
1⁄4 cup fruity extra-virgin olive oil
2 canned Italian plum tomatoes, quartered
2 cloves garlic, peeled and crushed
Sprig fresh sage (from the garden!)
Salt and freshly ground black pepper

1. Put beans in an earthenware casserole, cover with cold water, and set aside to soak at least 4 hours or overnight. Drain, and add cold water to just cover beans.

2. Preheat oven to 375°. Add prosciutto, oil, tomatoes, garlic, and sage to beans, and season to taste with salt and pepper. Cover and bake until beans have absorbed all the liquid and are tender, about 2 hours.