FLORENTINE BAKED BEANS (fagioli alla Fiorentina, for six)

1 pound dried zolfini or cannellini beans

5 ounces prosciutto, cut into short, thick strips

¼ cup fruity extra-virgin olive oil

2 canned Italian plum tomatoes, quartered

2 cloves garlic, peeled and crushed

sprig fresh sage

salt

freshly ground black pepper

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1.  Put beans in an earthenware casserole, cover with cold water, and set aside to soak at least 4 hours or overnight.  Drain, and add cold water to just cover beans.

2.  Preheat oven to 375*.  Add prosciutto, oil, tomatoes, garlic and sage to beans and season to taste with salt and pepper.   Cover and bake until beans have absorbed all the liquid and are tender, about 2 hours.  (if you have used smaller beans, great northerns, for example, they may finish baking in 1-1/2 hours or so.  Start checking after one hour).

from Saveur Magazine