Riad's Succulent White Beans

3/4 pound dried white beans

8 cups water

2 bay leaves

2 tablespoons olive oil

2 large cloves garlic -- sliced

4 sprigs fresh sage -- or thyme

3 plum tomatoes, ripe, seeds removed -- quartered

2 cups fat-free chicken broth

salt and pepper 2 tablespoons flat-leaf parsley

[1] Rinse the beans and soak in tepid water overnight. Rinse and drain in several changes of cold water. [2] Place beans in a large, heavy pot. Add the 8 cups of water and the bay leaves. Bring to a boil, reduce heat to medium and simmer until the beans are tender but not mushy, 40 to 45 minutes, skimming any foam that rises to the surface. Drain beans (discarding bay leaves) and set aside. [3] Place the olive oil in another heavy pot and cook the garlic over medium-low heat until lightly browned. Add the sage or thyme, drained beans, tomatoes and broth; cook over medium heat for 5 minutes. Season with salt and pepper to taste and garnish with chopped parsley.

Serve with toasted peasant bread, or on top of penne pasta. Serves 6: per 1/6, 248 cals, 38g carb, 13 g prot, 5 g fat, no chol. Chef Riad Aamar, Doc's Restaurant, New Preston, CT