ITALIAN-STYLE BAKED BEANS

Italian-Style Baked Beans image

Number Of Ingredients 8

500 grams Beans dried white kidney (cannellini)
3 tablespoons Olive oil
125 grams Pancetta
1 Large onion diced
1 Large garlic clove minced
3 tablespoons Finely chopped fresh sage
1/4 cup Finely chopped sun dried tomatoes
2 Hot or mild Italian sausage, cooked and sliced

Steps:

Cover the beans in a pot with enough water to cover at least 3 inches. Let sit over night.
Drain beans and cover again with water.
Bring to a boil. Reduce to a simmer and cook the beans for about 40 minutes. Reserve 2 cups of the cooking liquid. Drain the beans.
While the beans are cooking, heat the olive oil in a medium skillet over medium heat. Cook the pancetta until crispy.
Add the onion and garlic and cook until soft. Add in the sage and sun dried tomatoes and cook a further minute. Remove from heat.
Combine the partially cooked beans and the onion mixture together in an ovenproof dish with a lid. Add the reserved bean liquid.
Cover and place in a preheated 350 F. oven for about another 45 minutes to an hour or until the beans are tender and the liquid has been absorbed. Half way through this cooking time add the sausage. Note: If the beans are not cooked and the liquid has absorbed, add 1/2 cup water and cook a further 10-15 minutes or until tender.
Season with salt and pepper to taste and serve.