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1
For Dried Beans In an unheated, large heavy-bottomed saucepan, combine the olive oil and garlic and stir to coat the garlic with the oil.
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2
Place over moderate heat and cook until the garlic is fragrant, about 2 minutes.
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3
Do not let it brown.
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4
Add the beans, stir to coat with oil, and cook for 1 minute more.
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5
Add 1 quart (1 l) of homemade chicken stock, the bay leaves, sage and 2 teaspoons of fine sea salt.
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6
Cover, bring to a simmer over moderate heat.
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7
Simmer gently until the beans are tender, about 25 minutes.
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8
Stir from time to time to make sure the beans do not stick to the bottom of the pan.
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9
The beans should just be covered with liquid.
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10
Add additional stock if necessary.
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11
(Cooking time will vary according to the freshness of the beans.)
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12
Taste for seasoning.
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13
Remove and discard the bay leaves, onion, and sage leaves.
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14
For Dried Beans Set a large sieve over a large bowl.
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15
Transfer the beans and liquid to the sieve to drain.
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16
Transfer 2 cups (50 cl) of the beans and all of the drained liquid to a food processor.
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17
Puree.
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18
Add the mustard to the puree and pulse to blend.
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19
Return the drained beans and the puree to the saucepan.
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20
Reheat gently at serving time.
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21
Pass a cruet of extra-virgin olive oil to drizzle over the beans.
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22
For Dried Beans Rinse the beans, picking them over to remove any pebbles.
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23
Place the beans in a large bowl, add boiling water to cover, and set aside for 1 hour.
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24
Drain the beans and proceed with the preparation for fresh beans, simmering for about 1 hour.
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25
(Cooking time will vary according to the freshness of the beans.)
