Mediterranean Baked Beans

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Mediterranean Baked Beans

 

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

 

 

 

 

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

 

Author: Anne Egan and Regina Ragone, M.S., R.D.

Source: Prevention magazine

Formatted by Chupa Babi: 03.16.08

 

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.

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