INGREDIENTS

INSTRUCTIONS

Here's an easy recipe derived from adapted from Alice Waters' Chez Panisse
Vegetables cookbook.  Very hearty and reminiscent of Italy (Florentines are
known as the "mangiafagioles," or beaneaters).  Bonus - you could make this
dish every week for a year and not spend $5.00 - except maybe for the olive
oil!  I served this at a pot luck this weekend and everyone asked for the
recipe.  Let me know how you like it.
Soak beans in water overnight. Heat a tablespoon of olive oil in a large
soup pot, add bacon, carrot, onion. Saute until vegetables are limp but not
brown. Add tomato, cook about ten minutes. Add beans, chicken broth, salt,
sage and thyme, bring to a boil. Cover and bake in a 250 degree oven for
1-1/2 hrs, stirring from time to time, or until creamy and tender. Add more
broth if mixture looks dry.  Add salt and pepper to taste. Just before
serving, stir in 3 cloves of garlic, chopped, and 1/2 cup chopped parsley.
Stir in up to 1/4 cup olive oil, if  more richness is desired.
I minced the bacon, onions and carrots in the food processor - the mixture
disappears into the beans as they cook. Following the Italian tradition,
Alice Waters nestles the bean pot in the embers of the wood-fired pizza
oven rather than baking them.
Posted to FOODWINE Digest 27 October 96
Date:    Mon, 28 Oct 1996 10:59:06 -0800
From:    Nancy Brandt <Nancy.Brandt@UCOP.EDU>

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