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Ingredients

1 (16 ounce) package dried Great Northern beans

1 medium onion, peeled

1 whole clove

8 cups water

1 tsp salt

2 garlic cloves, peeled

1 bay leaf

1 Tbsp olive oil

1 1/2 cups chopped onion

4 garlic cloves, minced

1/4 tsp sugar

6 cups chopped seeded peeled tomato

2 tsp chopped fresh or 1/2 tsp dried thyme

1/2 tsp pepper

1/4 cup thinly sliced fresh or 1 Tbsp dried basil

Cooking Spray

1/2 cup fresh breadcrumbs

1/2 cup finely grated fresh Parmesan cheese

Directions

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand one hour. Drain beans, and set aside. Wipe pan dry with a paper towel. Return beans to pan. Stud onion with whole clove. Add clove-studded onion, 8 cups water, salt, 2 garlic cloves, and bay leaf to beans. Bring to a boil; reduce heat, and simmer 45 minutes or until beans are tender. Drain beans in a colander over a bowl; reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaf. Preheat oven to 425. Heat oil in pan over medium-high heat. Add chopped onion; saut? 5 minutes. Add minced garlic and sugar; saut? 30 seconds. Reduce heat to medium. Add tomato; cook, uncovered, 10 minutes, stirring frequently. Stir in beans, 2 cups reserved cooking liquid, thyme, and pepper; simmer, uncovered, 20 minutes or until bean mixture is thick, stirring occasionally. Stir in basil. Spoon bean mixture into a 3 quart baking dish coated with cooking spray. Combine breadcrumbs and Parmesan cheese; sprinkle over top. Bake at 425 for 20 minutes or until browned.

Nutritional Information

254 Calories (15% from fat), 4.3 g Fat, 14.9 g Protein, 41.4 g Carbohydrate, 7.3 g Fiber, 4 mg Cholesterol, 3.5 mg Iron, 263 mg Sodium, 181 mg Calcium.

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