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1
lb dry borlotti beans (also called 'cranberry
beans'; if you find fresh ones, and can afford 2 lbs and want to
shell them, they can be cooked in the same way, minus the soaking)
2 - 3 smallish tomatos
whole head garlic, with the inner skin on
1 bunch fresh sage
4 oz olive oil
water
salt and pepper
1
T
bicarbonate of soda
water
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- Soak
dry beans overnight in a large bowl or pan, covering with about
3 inches of water to which you add the bicarbonate of soda
- When
ready to prepare the beans, pre-heat the oven to 400°.
- Drain
and rinse the beans and spread in a suitable baking dish/casserole
so the beans fill it about half way up.
- Put
the tomatos, garlic and sage leave among the beans.
- Add
enough water to ALMOST cover the beans.
- Add
enough olive oil to actually cover the beans the rest of the way.
- Cover
tightly with tin foil, piercing it in a few places to allow steam
to escape.
- Place
the beans in the pre-heated oven and bake for 3/4 to one hour.
The water should have evaporated and the beans should be soft.
Some beans are dryer than others and this might take longer with
some.
- When
done, remove from oven, remove the tomato skin, the garlic skin,
and the bunch of sage and discard.
- Salt
and pepper the beans generously to taste..
from
The River Cafe Cookbook, Vol 2
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