2 c white beans, Great Northern, Cannelloni, or pea beans
water
salt
freshly ground pepper
1 onion struck with cloves
4 tbsp butter
2 garlic cloves, finely chopped
1 large onion, finely chopped
2 c canned tomatoes, preferably Italian plum tomatoes
3/4 c catsup
8 - 10 frankfurters
Cover beans with cold water, bring to a boil and then let rest 1 hour.
Simmer with the salt and onion with cloves until tender. Drain, reserving about 1 cup liquid.
While the beans are simmering, saute the garlic and onions in the butter, and when just soft, add the tomatoes and cook down till rather thick. Add the catsup, pepper and salt if needed.
combine the sauce with the drained beans, butter, and reserved liquid and reheat.
Heat the frankfurters thoroughly in boiling water. Spoon the beans into a hot deep platter. Surround with the frankfurters. Serve with mustard, a hearty salad, and crisp rolls.
water
salt
freshly ground pepper
1 onion struck with cloves
4 tbsp butter
2 garlic cloves, finely chopped
1 large onion, finely chopped
2 c canned tomatoes, preferably Italian plum tomatoes
3/4 c catsup
8 - 10 frankfurters
Cover beans with cold water, bring to a boil and then let rest 1 hour.
Simmer with the salt and onion with cloves until tender. Drain, reserving about 1 cup liquid.
While the beans are simmering, saute the garlic and onions in the butter, and when just soft, add the tomatoes and cook down till rather thick. Add the catsup, pepper and salt if needed.
combine the sauce with the drained beans, butter, and reserved liquid and reheat.
Heat the frankfurters thoroughly in boiling water. Spoon the beans into a hot deep platter. Surround with the frankfurters. Serve with mustard, a hearty salad, and crisp rolls.