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1
Rinse the beans well in a colander, picking out any broken beans and pebbles.
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2
Transfer to a bowl, cover with plenty of cool water, and let soak for at least 2 hours or up to overnight.
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3
Drain the beans and transfer to a 3 qt pot and add water to cover by 1 to 2 inches.
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4
Place over high heat and bring to a boil, skimming off any foam that rises to the surface.
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5
Adjust the heat to a slow simmer and cook uncovered, skimming as needed for 2 hours or until beans are tender (it might be necessary to add more water).
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6
Remove from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes.
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7
Drain the beans, reserving 3/4 cup of cooking liquid.
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8
In a pot, heat the olive oil over med heat.
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9
Add garlic, bay leaf and oregano and cook for 3 minutes or until the garlic begins to soften.
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10
Stir in the beans and 3/4 cup cooking liquid and simmer, stirring gently, for about 4 minutes, or until the beans achieve a creamy consistency.
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11
The beans should not be as thick as mashed potatoes, but they should just hold their shape if spooned onto a piece of bread.
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12
If the beans are too thick, stir in a little water and continue to cook.
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13
Stir in marjoram, taste for seasoning, and add salt if needed.
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14
Remove from the heat.
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15
At this point beans can be cooled, covered and refrigerated for up to 1 week, reheat gently before serving.
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16
To serve, pour beans into a warmed serving bowl, or ladle them into warmed individual bowls.
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17
Top with bread crumbs and a drizzle of olive oil.
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18
Serve immediately.
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19
**The recipe recommends 2 tsp salt -- one of our New Year's Resolutions is for me to cut back on sodium -- so I have purposely omitted this ingredient**.
