(Tuscan Baked Beans)


1/2 Lb. (each) Beans - Navy, Great Northern & Canellini. Do not soak.
1/2 Lg. Onion - white
1 Clove Garlic - chopped
2 Cups Chicken stock (vegetable stock may be substituted)
1   Bay leaf
1/8 Tsp. Pepper - black


Cover all beans with cold water, rinse and remove any floating or bad beans. Drain the beans, and put them in a 2 qt. clay or pottery casserole. Cover them with chicken or vegetable stock until there is at least an inch of stock above the beans.

Preheat the oven to 300, and place the mixture in the oven. Cook the beans for two to six hours. The exact length of time depends upon the type of beans used, and how they absorb liquids. Check the beans in the oven from time to time, adding more liquid (water) as needed. They should be removed when they are tender, but not mushy.

When they are tender, remove the bean pot from the oven and allow the pot and the beans to cool to room temperature. If the beans are removed form the pot while still hot, they will get mashed and gummy.


There are at least 100 different kinds of dishes you can prepare from this basic bean preparation. The simplest, and in the opinion of some,   the best dish is to take a plateful of the warm beans, sprinkle with olive oil, salt and pepper and eat immediately.

These beans form the basis for any bean dish one might wish to prepare.

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Last updated on: 06/03/99 12:51:19 AM