Baked dried cannellini beans (Cannellini secchi al forno) from River Cafe Cookbook Two (page 168) by Rose Gray and Ruth (Ruthie) Rogers

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on November 01, 2021

    Winter, to me, is lots of soups and lots of baked bean and lentil dishes. Italians do both so well. I like the baked bean dishes to cook long and slow. Absolutely delicious.

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