- 1 pound [454 g] white navy beans
- 1 bay leaf
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 or 2 large Italian 'chorizo' sausages, sliced
- 1 [28-ounce / 796-mL] can stewed tomatoes
- 3 tablespoons [45 mL] chopped parsley
- 1 teaspoon [5 mL] oregano
- A little oil
- Salt, to taste
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- Soak beans overnight.
- On the next day, drain and cover beans with cold water; add bay leaf, minced garlic and chopped parsley.
- Simmer until beans are tender, for approximately 1 1/2 hours.
- Remove bay leaf then salt beans to taste.
- Drain off 1 cup [250 mL] of liquid from beans and reserve.
- Heat oil into a large frypan.
- Fry together minced garlic, chopped onion and sausage slices into hot oil until sausage slices are brown.
- Meanwhile, preheat oven to 350°F [180°C].
- Drain off fat before mixing in undrained stewed tomatoes, chopped parsley and oregano.
- Combine meat and onion mixture with beans; salt.
- Pour into large covered casserole and bake into preheated oven for 1 1/2 hours, removing cover during last half hour of baking.
- If beans become dry while baking, add some of reserved bean boiling liquid.
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