Florentine Style Baked Beans
Ingredients
- 1 lb. dried zolfini or cannellini beans
- 5 oz. prosciutto, cut into short, thick strips
- ¼ cups fruity extra-virgin olive oil
- 2 canned Italian plum tomatoes, quartered
- 2 cloves garlic, peeled and crushed Sprig fresh sage
- Salt and freshly ground black pepper
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