+
0 (0)

Category: Main courses

Beans with lardons and sage

Beans with lardons and sage
Ricardo DeAratanha / Los Angeles Times

Lately you can't pick up a food magazine without coming across another ode to bacon, which really is one of the most seductive ingredients ever cured. But there's more to the story than the American way of frying. Now that ... Read more

Total time: About 4 hours after overnight soaking | Serves 4 to 6
  • 1/2 pound (1 1/4 cups) dried beans such as flageolet, Jacob's Cattle or cannellini
  • 2 ounces smoked slab bacon, cut into 1/2 -inch cubes ( 1/2 cup cubed)
  • 1 (28-ounce) can plum tomatoes, drained and chopped (about 2 cups diced)
  • 8 leaves fresh sage
  • 8 cloves garlic, peeled
  • 2 dried bay leaves
  • 1 teaspoon coarsely ground black pepper
  • 1 teaspoon salt

Step 1Sort the beans to remove any stones. Place them in a bowl and add cold water to cover by 3 inches. Soak overnight, changing the water once or twice.

Step 2The next day, boil a small pot of water, add the bacon and blanch 10 minutes. Drain and reserve.

Step 3Drain the beans and place in a large pot. Add the bacon, tomatoes, sage, garlic, bay leaves and pepper. Mix well. Add about 8 cups cold water (to cover the beans by 3 inches) and bring to a boil. Reduce the heat to a simmer, cover and cook, stirring occasionally and adding water if necessary, until the beans are very tender, 3 to 3 1/2 hours. Season with salt and serve in a warm bowl with some of the bean broth.

Each serving:
174 calories; 11 grams protein; 30 grams carbohydrates; 7 grams fiber; 2 grams fat; 1 gram saturated fat; 3 mg. cholesterol; 655 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Main courses
Baked fish with mint (samcocho)
Slow-cooked salmon
Crab and greens soup with coconut milk
Lamb Shank Carbonnade