Recipe

Step 1: Preheat oven to 350°F.

Step 2: In a large skillet, heat olive oil over medium-low heat. Add parsley, sage, rosemary and garlic; cook, stirring occasionally, for 6 minutes or until the garlic is softened and the herbs are fragrant. Stir in tomatoes with juice and a pinch each of salt and pepper; cook for 3 minutes or until slightly thickened.

Step 3: In an 8-cup casserole dish, stir together tomato mixture, drained beans and half of the Pecorino Romano. Add enough cold water to cover beans; stir well. Cover casserole and bake for 2-1/2 hours or until beans are tender, testing for doneness every 30 minutes. (Cooking time will depend on freshness of the beans.)

Step 4: Remove and discard rosemary branches, which should be bare. Sprinkle remaining cheese over the surface. Cook, uncovered, for 10 minutes longer or until cheese is golden. Serve from casserole.

Makes 4 to 6 servings

Reprinted with permission from Kathleen Sloan-McIntosh’s 125 Best Italian Recipes (2008 Robert Rose).