White Beans
The upside to these beans is that they are totally delicious. The downside is that they take a seriously long time to soak and cook (plan on starting these the night before you intend to serve them). But please don’t take any shortcuts, or you may end up with undercooked beans, which are not so delicious. For the perfect combination, try Classic Beef Meatballs (page 4) with Classic Tomato Sauce (page 56) over a heap of these beans. They are also a great addition to a salad, and can turn simple greens into a protein-rich meal.
Recipe information
Yield
Serves 4 to 6
Ingredients
Preparation
Step 1
Soak the beans overnight in a pot with at least six times their volume of water.
Step 2
Transfer the beans along with the soaking liquid to a large pot. Add enough water to the liquid to cover by 4 inches. Add the onions, carrot, celery, garlic, and bay leaf and bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours.
Step 3
Drain the beans, discard the bay leaf, and transfer the beans to a large mixing bowl. Remove the onion, carrot, celery, and garlic and finely chop. Return the vegetables and garlic to the bowl. Add the olive oil and salt and mix gently but thoroughly before serving.