White Beans with Garlic
One of the most basic, simple, and delicious bean dishes. When my kids learned how to make this, they would open a can of beans, heat it with olive oil and garlic, and add some salt. Period. My way is a tiny bit more sophisticated, but not much. These are great on their own but also fantastic as a side dish with grilled meats of any kind. As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isn’t essential.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.
Step 2
Cook, stirring occasionally, until the beans are tender, about an hour. Add about 1/2 teaspoon salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
Step 3
If the mixture is very soupy, raise the heat a bit and cook off any remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.)