White Beans slowly cooked with garlic and rosemary results in soft, creamy beans that are delicious when dressed with olive oil.
1 lb dried Italian White, Great Northern, or White Navy beans, rinsed
5 whole cloves garlic
3 fresh or 1 dried bay leaf
1 large sprig fresh rosemary
1/2 teaspoon crushed red pepper
1 teaspoon sea salt
1/2 teaspoon black pepper
¼ cup Olive Scene Garlic Olive Oil
Rinse the beans, then cover with an inch of cold water and let soak at room temperature for at least four hours or overnight. Drain and rinse the beans before cooking them.
Preheat oven to 325*
Put the beans, whole garlic, bay leaves, rosemary, red pepper, salt and pepper in a large oven proof pot along with 6 cups of water.
Place the pot on top of the stove and bring the beans to a boil over high heat.
Cover the beans and place in the oven.
Beans will be soft and slightly soupy in 1- 1 1/2 hours. Check every 30 minutes, adding a bit more water if the beans are dry.
When beans are soft, remove from oven.
Remove the rosemary and bay leaf
Find the garlic and crush them against the side of the pot with a fork, and stir them back into the beans.
The beans should be very slightly soupy and soft.
Stir the olive oil into the beans, and adjust the seasonings as needed.
*The beans can be made the day before and reheated for a side dish, or eaten cold with fresh chopped cucumbers and tomatoes as a salad, or on a crostini.
*This is a wonderful side dish for our Grilled Butterfly Leg of Lamb.