There are a ton of creative, fun ways to alter this Hawaiian haystacks dish. A tasty, simple supper that can feed a large number of people. Comment below if you have any suggestions for variations. To test out your add-ins, please! To suit your tastes, increase the toppings.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 50 mins |
| Servings: | 6 |
Ingredients
- 1 ¼ cups dry cannellini beans
- 1 teaspoon baking soda
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, peeled and crushed
- 1 sprig fresh sage
- 1 ½ cups tomato sauce
- salt and ground black pepper to taste
Instructions
- Place beans in a large pot. Cover with water and stir in baking soda. Soak at room temperature for 8 to 12 hours.
- Drain and rinse beans; return to the pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer until beans are tender yet firm to the bite, about 25 minutes. Drain beans, reserving water. Set beans and cooking water aside.
- Heat olive oil in the same pot over medium heat. Sauté garlic and sage in hot oil until fragrant, about 2 minutes. Add beans; cook and stir until beans absorb the aroma of garlic and sage.
- Pour in tomato sauce; bring to a simmer. Cook, stirring occasionally, until beans are soft but not mushy, 10 to 15 minutes. Add reserved cooking water to keep sauce from burning if needed. Season with salt and pepper. Serve warm.
- You can use any bean in this recipe, such as cranberry beans, kidney beans, or pinto beans.
Reviews
This is a great recipe, but my shortcut saves the wait time. Place dry beans in pressure cooker with enough water to cover by an inch or 2. Add 1/4 to 1/2 tsp baking soda and cook for 20 – 30 minutes. Drain, reserving a cup of liquid incase you need it for thickening and carry on with recipe. I use this method for all dry beans and it saves a ton of time. This is not written in stone, so a bit of experiment may be needed. Consider crock pot to finish.