Braised White Beans

• 8 oz. small white beans, soaked in water overnight
• 3 Tbsp. fruity olive oil or regular olive oil
• 1 fat leek (use white and green parts), minced
• 1 rib celery, minced
• 1 carrot, peeled and minced
• 4 cloves garlic, minced
• 3 Tbsp. tomato paste
• 1/4 c. fresh parsley
• 3 Tbsp. coarsely chopped sage (or use dried)
• salt and ground pepper to taste

1. Drain and rinse beans.
2. Place then in a pot and cover with fresh water.
3. Bring to a boil, then simmer uncovered until barely tender, 30 to 35 minutes.
4. Drain, reserving 1/2 cup of the liquid. Heat 2 tablespoons of olive oil in a skillet over medium high heat. Add leeks, carrot, celery and garlic.
5. Saute until vegetables are quite soft, about 10 minutes.
6. Preheat oven to 325u0b0.
7. Combine the vegetable mixture, beans and 1/2 cup cooking liquid in 2-quart casserole.
8. Stir in the tomato paste, parsley, sage and remaining 1 tablespoon oil.
9. Season with salt and pepper.
10. Bake the beans until piping hot and tender, about 30 minutes.
11. Serve hot.
12. Makes 6 servings.
13. Can be eaten cold too.

white beans, olive oil, celery, carrot, garlic, tomato paste, fresh parsley, sage, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=506350 (may not work)