Advertisement
8
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
Baking beans in a slow oven produces a soft, almost creamy bean that still holds its shape. Be sure to use unsalted chicken broth because salt has a tendency to toughen the skins. This dish is also good with either all red or all white beans. You can vary the herb flavors to taste, but keep a light touch, especially when using strongly aromatic herbs like sage or rosemary.