Ingredients :
1 cup dry great Northern beans
1 cup dry red kidney beans
2 cups broth
1 1/2 cups water
6 cloves garlic, chopped
2 tablespoons extra virgin olive oil
1 sprig fresh sage, chopped
1/2 teaspoon black pepper
Method :
1. Place the great Northern and kidney beans in a bowl. Add cold water to cover by 2 inches. Cover and let stand overnight.
1 cup dry great Northern beans
1 cup dry red kidney beans
2 cups broth
1 1/2 cups water
6 cloves garlic, chopped
2 tablespoons extra virgin olive oil
1 sprig fresh sage, chopped
1/2 teaspoon black pepper
Method :
1. Place the great Northern and kidney beans in a bowl. Add cold water to cover by 2 inches. Cover and let stand overnight.
2. Drain the beans and place in an ovenproof Dutch oven. Add the broth, water, garlic, oil, sage, and pepper.
3. Preheat the oven to 325 degrees F.
4. Cover and bake for 1 hour and 45 minutes, or until the beans are very creamy and tender. (Add a little more water during baking, if needed.)
Serves: 4
Nutrition Info (per serving)
Calories 393 (19% from fat) Fat 8.8g Cholesterol 0mg Carbohydrate 58.9g Fiber 16.4g Protein 21.7g
Garlic and fresh sage add flavor to this simple Mediterranean inspired baked bean dish.
Author: Anne Egan and Regina Ragone, M.S., R.D.
Source: Prevention magazine
Formatted by : Chupa Babi
3. Preheat the oven to 325 degrees F.
4. Cover and bake for 1 hour and 45 minutes, or until the beans are very creamy and tender. (Add a little more water during baking, if needed.)
Serves: 4
Nutrition Info (per serving)
Calories 393 (19% from fat) Fat 8.8g Cholesterol 0mg Carbohydrate 58.9g Fiber 16.4g Protein 21.7g
Garlic and fresh sage add flavor to this simple Mediterranean inspired baked bean dish.
Author: Anne Egan and Regina Ragone, M.S., R.D.
Source: Prevention magazine
Formatted by : Chupa Babi
