Baked Tuscan White Beans

Cooking Instructions

Place the rinsed beans in a bowl and add water to cover by 3 inches (8 to 10 cups). Let stand overnight.

The next day, preheat an oven to 350 degrees F.

Drain the beans and place in a 4- to 5-quart earthenware or other oven-proof casserole. Add the whole garlic cloves, onion, carrots, celery, bay leaves, and sage leaves. Add water to cover by 3 inches (8 to 10 cups). Cover and bake until beans are tender, 1-1/2 to 2 hours. Check from time to time and add more water if it is fully absorbed before the beans are done.

Remove from the oven and remove the garlic, onion, carrots, celery, and bay leaves (or leave the vegetables in, if you like). Drain off a little liquid if the beans are too soupy, and then season with salt and pepper. Pour a little extra-virgin olive oil on top, or serve with a cruet of extra-virgin olive oil at the table. Store any leftovers, well covered, in the refrigerator for up to 3 days.

Wine Pairing(s)

Buffalo Grove 'Barrel Select' Merlot

Heller Merlot

Ramon Cardova

Uccelliera Rapace

Balbas Reserva

Albet I Noya 'Clàssic' Tempranillo

Castillo de Monesma 'Crianza' Cabernet Sauvignon Somontano

Gabbiano Chianti

La Crema Pinot Noir 'Anderson Valley'

La Gerla Vigna Gli Angeli