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1
In a large pot, combine the cannellini beans with the carrots, celery, onion, bay leaves, garlic head, bouquet garni and 1/2 cup of the olive oil.
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2
Add 6 quarts of water and bring to a boil.
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3
Simmer the beans over low heat until tender, about 1 hour; generously season the beans with salt about 10 minutes before they are done.
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4
Let cool.
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5
Meanwhile, preheat the oven to 375.
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6
On a rimmed baking sheet, toss the bread crumbs with 1/2 cup of the olive oil and bake, stirring frequently, until golden and crisp, about 8 minutes.
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7
Let cool, then transfer the bread crumbs to a bowl and toss with the chopped parsley, sage and rosemary.
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8
Using the side of a chefs knife, mash the minced garlic to a paste with a generous pinch of salt.
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9
Scrape the garlic paste into a small bowl and stir in the Dijon mustard.
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10
Stir half of the garlic-mustard mixture into the toasted bread crumbs.
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11
Drain the beans, reserving 1 cup of the cooking liquid; discard the carrots, celery, onion, bay leaves, garlic and bouquet garni.
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12
Transfer the beans to 2 large, shallow baking dishes.
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13
Whisk the vinegar and the remaining 1/2 cup of olive oil into the remaining garlic-mustard mixture, then stir in the reserved bean cooking liquid.
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14
Pour the mixture over the beans and stir.
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15
Sprinkle the bread crumbs on top and bake on the top shelf for 15 minutes, until hot and crusty.
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16
Drizzle with olive oil and serve warm.
