- ¼ cup (50 mL) olive oil
- ¼ cup (50 mL) chopped flat-leaf parsley
- 8 fresh sage leaves
- 2 branches rosemary
- 4 cloves garlic, finely chopped
- 1 cup (250 mL) canned Italian plum tomatoes, chopped, with juices
- Salt and freshly ground black pepper
- 2 cups (500 mL) dried cannellini (white kidney beans) or navy beans, soaked overnight in water to cover
- 1 cup (250 mL) grated Pecorino Romano
- 8-cup (2 L) casserole with lid
- Preheat oven to 375°F (190°C).
- 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.
- In 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 ½ hours or until beans are tender, testing for doneness every 30 minutes. (Cooking time will depend on freshness of the beans.)
- 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.