This is a really simple, delicious side dish, adapted from Alice Waters’ recipe.
Prep Time: 10 minutes
Cooking Time: 5 minutes (not including soaking & cooking beans)
Yield: 4-5 servings
Ingredients:
- 1 cup dried cannellini beans
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon chopped rosemary leaves
- Sea salt to taste
Directions:
- Soak beans overnight in 4 cups of water.
- Drain and transfer to a heavy pot. Add water to cover by 2 inches (may add a thumb-size piece of kombu to the cooking water).
- Bring to a boil, lower the heat, and skim off any foam.
- Simmer gently until the beans are tender, about 2 hours,
- Warm olive oil in a heavy-bottomed skillet over low heat.
- Add garlic and rosemary.
- Cook just until the garlic is soft, about 2 minutes.
- Stir into the beans. Taste for salt and adjust as needed.
Note: you may use sage instead of rosemary.