1. On Day 1 cover beans with cold water and let stand 24 hours. 2. On Day 2 drain beans. Place in a medium saucepan, add bay leaf, thyme, 1/2 teaspoon of the salt, and water to cover. Over high heat bring to a boil, reduce heat to maintain a simmer, and cook until tender (about 1 hour). Drain beans, reserving 1 cup liquid. Transfer beans to a bowl, add reserved liquid, cover, and refrigerate. 3. On Day 3 in a large skillet over moderate heat, melt butter. Add onion, carrot, and celery and saute 3 minutes. Add sage and cook 1 minute. Stir in beans with their liquid and simmer 5 minutes. Remove from heat, cool, cover, and refrigerate 2 days. 4. On Day 5 preheat oven to 400 degrees F. Butter an 11- by 13-inch baking dish. Season beans with salt and pepper, then transfer to baking dish. Drizzle cream over dish and dot with bread crumbs. Bake until hot and lightly browned (15 to 20 minutes). Serve from the baking dish, if desired. Recipe By : The California Culinary Academy From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (87g)|
|Recipe Makes: 6|
|Calories from Fat: 56 (43%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.7g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 17mg||5 %|
|Sodium 86.5mg||3 %|
|Potassium 268mg||7 %|
|Total Carbohydrate 14.8g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 11.1g|
|Protein 4.6g||7 %|
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Calories per serving: 129
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