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1
Place a rack in the center of the oven and preheat to 250F.
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2
Set the beans in a large Dutch oven or lidded casserole.
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3
Sprinkle with salt.
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4
Pour enough boiling water over them to cover by 2 inches.
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5
Cover and bake until the beans are tender, 1 to 4 hours, depending on size and condition.
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6
(Most beans take 2 to 3 hours, but an occasional batch can surprise you.)
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7
Add boiling water, if needed, to keep the beans covered.
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8
If you like the way the cooking liquid tastes, reserve it when you drain the beans.
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9
Refrigerate the beans for up to 3 days, or freeze until needed (see Freezing Cooked Beans opposite).
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10
Other Ideas:
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11
Freezing Cooked Beans:
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12
After the beans have cooled, freeze them in heavy, zipper-topped plastic bags.
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13
Its convenient to store them in 1 3/4-cup quantities, the approximate amount contained in a 15-ounce can, and the amount I call for in recipes.
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14
Defrost frozen beans either at room temperature or in a microwave.
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15
Bonus Bean Broth:
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16
Cook the beans with 1 chunked carrot, 2 sliced celery ribs, 1 large bay leaf, 1 halved shallot or small onion, 1 or 2 crushed cloves of garlic (optional), and 1/8 teaspoon peppercorns.
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17
Remove and discard the vegetables after draining the beans.
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18
Use the broth for soups and stews.
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19
Make a tasty side dish or a spread for baguette by mashing the cooked beans coarsely with roasted garlic and olive oil.
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20
Season well with salt and pepper.
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21
Garnish the beans with Gremolata.
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22
See the recipe for Slow-Baked Cannellini with Olives, Escarole, and Gremolata for another approach to this technique.
