Braised White Beans - cooking recipe

Ingredients

8 oz. small white beans, soaked in water overnight
3 Tbsp. fruity olive oil or regular olive oil
1 fat leek (use white and green parts), minced
1 rib celery, minced
1 carrot, peeled and minced
4 cloves garlic, minced
3 Tbsp. tomato paste
1/4 c. fresh parsley
3 Tbsp. coarsely chopped sage (or use dried)
salt and ground pepper to taste

Preparation

Drain and rinse beans.
Place then in a pot and cover with fresh water.
Bring to a boil, then simmer uncovered until barely tender, 30 to 35 minutes.
Drain, reserving 1/2 cup of the liquid. Heat 2 tablespoons of olive oil in a skillet over medium high heat. Add leeks, carrot, celery and garlic.
Saute until vegetables are quite soft, about 10 minutes.
Preheat oven to 325\u00b0.
Combine the vegetable mixture, beans and 1/2 cup cooking liquid in 2-quart casserole.
Stir in the tomato paste, parsley, sage and remaining 1 tablespoon oil.
Season with salt and pepper.
Bake the beans until piping hot and tender, about 30 minutes.
Serve hot.
Makes 6 servings.
Can be eaten cold too.