2 cups dried beans
1. In a large pot, cover beans with cold water and bring to a boil. Cover, remove from heat and let stand for 1 hour. Drain and return to pot. 2. Wrap celery, parsley, thyme and bay leaf in cheesecloth and add to beans. Add chicken broth, 1 cup tomatoes, carrot, onion and leek. Bring to a boil. Reduce heat to low, cover and simmer until beans are very tender, 45 minutes to 1 1/2 hours. 3. Drain, reserving 1 cup liquid. Discard cheesecloth bundle. Remove carrot, onion and leek and puree in a food processor with reserved cooking liquid until smooth. 4. In a medium saucepan, combine puree, beans, remaining 1 cup tomatoes, sage and oil. Season with salt and pepper. (The beans will keep, covered, in the refrigerator for up to 2 days. Heat through before serving.)
Contributor: Eating Well, October 1997
Yield: 6 servings
Preparation Time: 0:00
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