Mediterranean Baked Beans
1 C great Northern beans, picked over and rinsed
1 C red kidney beans, picked over and rinsed
2 C chicken broth
1 1⁄2 C water
6 cloves garlic, minced
2 T extra-virgin olive oil
1 large sprig fresh sage or 1⁄2 tsp dried, crushed
1⁄2 tsp. black pepper
Place the great Northern and kidney beans in a large bowl. Add cold water to cover by 2”. Cover and let stand overnight.
Preheat the oven to 325great Northern and kidney beans in a large bowl. Add cold water to cover by 2”. Cover and let stand overnight.
Preheat the oven to 325 F. Drain the beans and place in an ovenproof Dutch oven. Add the broth, water, garlic, oil, sage, and pepper.
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.)
Makes 4 servings
292 cal, 15 g pro, 42 g carb, 16 g dietary fiber, 8 g total fat, 1 g sat fat, 0 mg chol, 408 mg sodium