850 minutes
A simple yet flavorful dish that brings the rustic charm of Italian cuisine to your table.
Dried White Beans
cups
Water For Soaking
cups
Water For Cooking
to cover by 2 inches
to taste
Garlic Clove, coarsely chopped
each
Rosemary Leaves, coarsely chopped
teaspoons
1. Soak the Beans
Start by soaking the dried white beans in 4 cups of water overnight.
2. Cook the Beans
The next day, drain the soaked beans and transfer them to a heavy pot, covering them with fresh water by about 2 inches. Bring the pot to a boil, then lower the heat to a gentle simmer. Skim off any foam that rises to the surface and let the beans simmer gently for about 2 hours, adding more water as necessary to keep them submerged.
3. Season the Beans
Once the beans are tender, season them with salt to taste.
4. Prepare Garlic and Rosemary Mixture
While the beans are finishing up, warm ¼ cup of extra-virgin olive oil over low heat in a heavy-bottomed saucepan or skillet. Add the coarsely chopped garlic and rosemary leaves, cooking until the garlic is soft and fragrant, which should take about 2 minutes. Be careful not to let the garlic burn.
5. Combine and Serve
Stir the fragrant garlic and rosemary mixture into the cooked beans, making sure to combine everything well. Taste the beans and adjust the seasoning with more salt if needed. Let the dish sit for a few minutes before serving to allow the flavors to meld beautifully.
For a non-vegetarian twist, sauté diced pancetta, chorizo, or bacon with the garlic at the beginning to infuse the dish with a savory meatiness.
Add the zest of one lemon or orange to the beans during the last few minutes of cooking. This will provide a bright and zesty note that complements the earthy flavors of the beans and rosemary.
Sprinkle freshly grated Parmesan or Pecorino cheese over the top before serving for a salty, savory finish.
If the recipe calls for sautéing garlic and other aromatics, consider deglazing the pan with a splash of white wine before adding the beans to introduce a subtle, fruity acidity.
While rosemary is classic, try substituting it with other herbs such as thyme, sage, or a combination of Italian herbs for a different herbal note. Fresh basil added at the end can offer a sweeter, more summery flavor.
Use the best quality extra-virgin olive oil and fresh rosemary and garlic for nuanced flavors.
Warm rosemary and garlic in olive oil (blooming) before adding to the beans to maximize their fragrance and taste.
Opt for dried cannellini, Great Northern, or navy beans for authentic taste and creamier texture.
Soak dried beans overnight and cook them gently to prevent splitting and enhance digestibility.
Adjust the garlic to taste, slice or crush it for flavor, and avoid burning it to prevent bitterness.
Comments (0)