Tuscan Beans Baked with Tuna & Lemon


Delicious blend of Tuscany beans baked with tuna, lemon and pancetta, sprinkled with freshly ground black pepper and parsley.
  • 2 cup Dried cannelloni beans
  • 4 1/2 cup Cold water
  • 10 large Sage leaves
  • 4 tablespoon Olive oil
  • 4 oz. Pancetta or prosciutto, in one piece
  • Salt
  • Freshly ground black pepper
  • 6 oz. Canned tuna in Oil, drained
  • 1 large Lemon
  • 10 small Italian parsley, leaves only
  • 1. Soak the beans overnight in a large bowl of cold water.
  • 2. The next morning, preheat the oven to 400 degrees.
  • 3. Drain the beans, rinse them very will and place them in a heavy oven proof casserole.
  • 4. Pour in the water, then add the sage along with the olive oil, garlic, pancetta or prosciutto and fresh black pepper to taste.
  • 5. Cover the casserole and bake for about 2 hours, stirring the beans twice. (The cooking time for beans can vary a lot, depending on their dryness and the method that was used to dry them).
  • 6. When the beans are almost cooked, place the tuna in a small crockery or glass bowl, squeeze the juice of the lemon over it and mix very well.
  • 7. Remove the cooked beans from the oven, add tuna mixture and salt and pepper to taste, and bake uncovered, for 10 minutes.
  • 8. Remove from the oven and serve with freshly ground black pepper and parsley sprinkled over each serving.