INGREDIENTS

INSTRUCTIONS

Soak the beans in cold water to cover for about 12 hours. Drain the
beans and transfer them to a heavy saucepan. Add water to cover by
about 1 inch and bring to a boil over Medium heat. Reduce the heat to
Low and simmer very gently until the beans are tender and most of the
liquid has been absorbed, about 1 1/2 hours. When the beans have been
cooked for about 1 hour, in a large, wide, shallow saucepan heat the
olive oil over Low heat. Add the garlic and sage leaves and saute,
stirring frequently until the garlic is translucent, about 2m inutes.
Add the tomatoes and season to taste with salt and pepper. Simmer for
about 20 minutes. Add the beans, cover the pan with the lid slightly
ajar and simmer for 15 minutes. Meanwhile, in a large pot bring 5
pints salted water to a boil. Add the rigatoni to the boiling water
and cook until barely al dente. Drain the pasta and transfer it to  the
saucepan containing the beans. Raise the heat to medium and stir  well
to coat the psta, about 1 minute. Arrange the pasta on a warm  platter
and serve at one. Serves 6. MC formatting by  bobbi744@sojourn.com
Recipe by: William Sonoma Kitchen Library, '92  Posted to MC-Recipe
Digest by Roberta Banghart <bobbi744@sojourn.com>  on May 04, 1998

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 995
Calories From Fat: 612
Total Fat: 68.9g
Cholesterol: 277.8mg
Sodium: 2548mg
Potassium: 610.3mg
Carbohydrates: 34.5g
Fiber: 6.1g
Sugar: 2.5g
Protein: 62.7g