Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried small white beans 1 1/2 tb Olive oil
3 c Vegetable stock 1/4 c Dry vermouth
1 1/2 ts Chopped fresh thyme *OR* 1 tb Fresh sage *OR*
1/2 ts Dried thyme 1 ts Dried sage
2 lb Plum tomatoes, halved and 1/2 ts Sugar
-seeded Salt
5 Cloves garlic, minced Freshly ground black

pepper

Place the beans in a medium sized saucepan with water to cover by
1-inch. Bring to a simmer over high heat. Reduce heat to low and
cook for 2 minutes. Cover, remove from heat and let stand for 1
hour. Drain, return beans to pan and add the vegetable stock and
thyme, and bring to a simmer. Reduce heat to low, cover and cook
until beans are tender, 30 to 40 minutes.

Meanwhile, preheat oven to 325 degrees. Arrange tomato halves in a
single layer, cut side up, in a 9-X-13 baking dish. Scatter garlic
over the top and drizzle with olive oil. Bake the tomatoes for 1 1/4
to 1 1/2 hours, brushing occasionally with the pan juices, until the
tomatoes are shriveled and beginning to brown. Let cool for 10
minutes. Slip off and discard skins. Dice 6 of the tomato halves and
reserve.

Place the remaining tomatoes in a food processor or blender. With a
slotted spoon, remove 3/4 cup of the beans and add them to the blender
along with a little bean cooking liquid. Puree until smooth.
Transfer the puree to the saucepan with the beans and add the
reserved diced tomatoes, vermouth, sage and sugar. Bring go a simmer
and cook for 3 minutes. Season with salt and pepper to taste. Garnish
with fresh sage leaves. Submitted By DAVE HALLIDAY On 10-21-94

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