This is a good nutritious recipe that is easy to make and always tastes better the next day.

• 1 Lb Dried Navy Beans
• 8 Cups Water
• 3 Cloves Garlic – crushed
• 8 Large Sage Leaves
• a Long Sprig of Rosemary
• 4-6 tbs Olive Oil*
• 1/3 Cup Pancetta – diced*
• 1 Medium Onion – chopped
• 1/2 Cup Carrots – chopped
• ½ Cup Celery – chopped
• 6 Plum Tomatoes – seeded and chopped
• Or Canned Tomatoes – drained and crushed*
• 3 Tbs Italian Parsley – chopped
• Salt and Pepper – to taste

Rinse the beans several times and remove any stones or discolored beans. Place the beans in a heavy bottom pot that can be set over low heat. Add the water and gently bring to a simmer. Add the garlic, half of the sage leaves, the rosemary and a tablespoon of the live oil. Simmer until the beans are tender but do not let them get mushy. This will take almost an hour. Check often. When ready strain, discarding the sage and the rosemary and set aside. Add the remaining olive oil to a sauté pan and set over medium-high heat. When the oil is hot, add the pancetta and stir. Stir in the onions, carrots, celery and cook until soft. Stir often so that they don’t burn. Add the tomatoes, the remaining sage leaves and the parsley to this vegetable mixture. Taste and season with salt and pepper. Cook until the tomatoes are warm, stir in the beans and cook over medium heat until everything is combined and warm.
Boun Appetito

*Available at the Market