Too Good For Potluck Baked Beans In Cognac And Thyme Recipe

2 large onions -- chopped

12 oz tomato paste

reserved liquid from beans combined with enough water to make 1-1/2 cups -- if needed

1/2 cup chopped fresh parsley -- or basil

1 cup dry red wine

1/2 cup cognac

3 cloves garlic

1 tsp dried thyme

2 bay leaves

salt and freshly ground black pepper -- to taste

3 cans white beans, drained (1 lb., 3 oz. each) -- with liquid saved

325 F. In a large saucepan, melt butter and saute chopped onion until translucent. Add rest of ingredients except for beans. Simmer

15-25 minutes, or until thickened and reduced slightly. Add beans and combine thoroughly.

Grease a large bean pot, Dutch oven or covered casserole with olive oil. Add bean mixture. Cover tightly and bake 1-1/2 hours. Remove bay leaves. Serve hot but don't get frantic as it cools down; these are the kind of beans binge-eaters eat cold from the fridge with their hands.

10 to 12. NOTES :

4 15-1/2 oz. cans of Goya cannellini beans and didn't add any water, as the total bean liquid equaled

2 cups. Cut back on the tomato paste and find something else to thicken it like molasses.