Florentine Baked Beans
  • lb. dried cannelloni beans
  • 5 oz. prosciutto, cut into short, thick strips
  • 1/4 C. fruity extra-virgin olive oil
  • 2 canned Italian plum tomatoes, quartered
  • 2 cloves garlic, peeled and crushed
  • Sprig of fresh sage
  • Salt and freshly ground black pepper
  1. Directions
  2. 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. 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.