White Beans with Rosemary and Garlic

1. 1

   Soak overnight in 4 cups water: 1 cup dried white beans (cannellini, white runner, Great Northern, navy, and so on).

2. 2

   Drain and transfer to a heavy pot.

3. 3

   Add water to cover by 2 inches.

4. 4

   Bring to a boil.

5. 5

   Lower the heat and skim off any foam.

6. 6

   Simmer gently for 2 hours or so, until the beans are tender.

7. 7

   Add more water if necessary during the cooking.

8. 8

   Season to taste with: Salt.

9. 9

   In a heavy-bottomed saucepan or skillet, warm over low heat: 1/4 cup extra-virgin olive oil.

10. 10

    Add: 4 garlic cloves, coarsely chopped, 1 teaspoon coarsely chopped rosemary leaves.

11. 11

    Cook just until the garlic is soft, about 2 minutes.

12. 12

    Stir into the beans, taste for salt, and adjust as needed.

13. 13

    Let the dish sit for a few minutes before serving to allow the flavors to marry.

14. 14

    Leaves of either sage or winter or summer savory are delicious substitutes for rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.