Ingredients
lb dried cannellini beans
5 oz prosciutto, cut into short, thick strips
¼ cup fruity extra-virgin olive oil
2 cups Italian plum tomatoes, quartered
2 cloves garlic, peeled and crushed
1 sprig fresh sage
salt, to taste
pepper, to taste
Preparation
Put beans in an earthenware casserole, cover with cold water, and set aside to soak overnight.
Drain, and add cold water to cover the beans.
Preheat oven to 375 degree F
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.
