840 minutes
A rustic dish of beans and garlic toast submerged in a rich Parmesan-infused broth, perfect for comforting the soul and satisfying the appetite.
Dried Cannellini Beans, soaked overnight
0 oz
Small Onion, peeled
each
Garlic Clove, whole, peeled
each
Parmesan Cheese Rinds
0 oz
tablespoons
teaspoons
Crusty Sourdough Bread, thick
slices
Fresh Parsley Leaves, chopped
to taste
Fresh Marjoram Leaves, chopped
to taste
Flaky Sea Salt
to taste
to taste
1. Prepare and Cook Beans
Begin your dish by preparing the beans. Soak them overnight, then drain and add them to a large pot with a whole peeled onion, two peeled garlic cloves, Parmesan rinds, extra-virgin olive oil, and kosher salt. Cover and simmer gently for 1 to 2 hours until the beans are tender and the broth is creamy.
2. Finalize Beans and Broth
Once the beans are cooked, remove and discard the onion, garlic, and cheese rinds. Adjust the seasoning of the broth to taste, if necessary.
3. Prepare Garlic Toast
Brush sourdough bread slices with olive oil and broil for about 2 minutes on each side until golden and toasty. Rub a peeled garlic clove over the warm bread to impart its flavor.
4. Serve
Place a slice of garlic toast in each bowl, ladle the warm beans and broth over the toast, and finish with a drizzle of olive oil, parsley, marjoram, flaky sea salt, finely grated Parmesan, and freshly ground black pepper.
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