Add 1/2 cup diced prosciutto and 1/4 cup chopped brine-cured black olives to the slow cooker along with the beans.Sage is a great herb, although in this country we seem to relegate it to inclusion in Thanksgiving stuffing. It melds wonderfully with the beans and tomatoes in this Tuscan version of a classic bean dish.
Makes 6 to 8 servings | Prep time: 15 minutes | Minimum cook time: 21/2 hours in a medium slow cooker
1 pound dried cannellini beans
2 teaspoons salt
1/4 cup olive oil
1 large shallot, minced
3 garlic cloves, minded
1/4 cup chopped fresh sage
1 (14.5-ounce) can diced tomatoes, undrained
3 to 4 cups Vegetable Stock or purchased stock
Salt and freshly ground black pepper to taste
1. Rinse beans in a colander and place them in a mixing bowl covered with 1 quart cold water mixed with salt. Allow beans to soak for at least six hours, or overnight. Or place beans into a saucepan with water and salt, and bring to a boil over high heat. Boil 1 minute. Turn off the heat, cover the pan, and soak beans for 1 hour. With either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Heat oil in a small skillet over medium-high heat. Add shallot and garlic, and cook, stirring frequently, for 3 minutes, or until shallot is translucent. Scrape mixture into the slow cooker.
3. Add drained beans, sage, and tomatoes to the slow cooker. Add enough stock to cover beans by 1 inch. Stir well. Cook on Low for 5 to 7 hours or on High for 21/2 to 3 hours, or until beans are tender. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Add 1/2 cup diced prosciutto and 1/4 cup chopped brine-cured black olives to the slow cooker along with the beans.