This is a great and simple way to prepare white beans…cannellini, white runner, great northern, navy, etc, or whatever type you like. Another Alice Water’s gem. Again, doubling the recipe is a good good idea.
- 1 cup dry white beans
- 1/4 cup Cleans-approved oil
- 4 garlic cloves
- 1 tsp coarsley chopped rosemary leaves (or sage or winter or summer savory)
Soak beans overnight. Drain and transfer to a heavy pot. Add water and cover by 2 inches. Bring to a boil, lower the heat and skim off any foam. Simmer gently for 2 hours or so, until the beans are tender. Add more water if necessary during the cooking. OR cook using the standard crock pot method of soaking overnight, and cooking on low for about 6 hours with a bay leaf and piece of seaweed.
After cooking, season to taste with salt.
In a heavy-bottomed saucepan or skillet, warm oil over low heat.
Add garlic and rosemary. Cook just until the garlic is soft, about 2 minutes. Stir into teh beans, taste for salt, and adjust as needed. Let the dish sit for a few minutes before serving to allow flavors to marry.