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Beans with Lardons and Sage<\/p>\nBeans with Lardons and Sage<\/p>\n
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1\/2 pound (1 1\/4 cups) dried beans such as flageolet, Jacob’s Cattle or cannellini<\/p>\n
2 ounces smoked slab bacon, cut into 1\/2-inch cubes (1\/2 cup cubed)<\/p>\n
1 (28-ounce) can plum tomatoes, drained and chopped (about 2 cups diced)<\/p>\n
8 leaves fresh sage<\/p>\n
8 cloves garlic, peeled<\/p>\n
2 dried bay leaves<\/p>\n
1 tsp. coarsely ground black pepper<\/p>\n
1 tsp. salt<\/p>\n
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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. The next day, boil a small pot of water, add the bacon and blanch 10 minutes. Drain and reserve. Drain 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. Serve in a warm bowl.<\/p>\n","protected":false},"excerpt":{"rendered":"
Beans with Lardons and Sage 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 tsp. coarsely ground black pepper 1 tsp. salt Sort the beans to remove any stones. Place them in a bowl and add…<\/p>\n