White Beans

1. Soak Beans

Begin by soaking the dried cannellini beans in cold water for 12 to 24 hours. This crucial step rehydrates the beans, ensuring they cook evenly later on. You'll know they're ready when they swell and plump up.

2. Transfer and Simmer Beans

Once your beans are soaked, transfer them along with their soaking liquid to a medium pot. Add enough additional water until the beans are covered by about 2 inches. Bring the pot to a simmer on the stove and skim off any foam that rises to the surface.

3. Add Vegetables and Herbs

To infuse the beans with flavor, add the halved carrot, red onion, celery rib, smashed garlic cloves, bay leaf, and fresh herb sprigs (parsley, sage, rosemary, and thyme) to the pot. Let the mixture simmer gently for 35 to 40 minutes, or until the beans are tender. This slow simmering allows the beans to absorb the aromatic flavors of the vegetables and herbs.

4. Season with Salt

Just before the beans are done cooking, season them with Maldon sea salt. This timing ensures the beans absorb the salt fully without becoming tough.

5. Drain and Chop Vegetables

Once the beans are tender, reserve about ¼ cup of the cooking liquid and then drain the beans. Allow the vegetables to cool slightly until they are easy to handle, then chop them into ¼-inch pieces. Discard the bay leaf and herb sprigs.

6. Combine Ingredients

In a medium bowl, combine the cooked beans, chopped vegetables, garlic, reserved cooking liquid, and extra virgin olive oil. Stir everything together until well mixed. If the mixture seems dry, add a bit more of the reserved cooking liquid to achieve your desired consistency.

7. Season and Serve

Finally, season the medley with finely chopped fresh thyme, additional salt if needed, and coarsely ground black pepper. This dish can be served immediately or refrigerated for up to 3 days. If you choose to refrigerate it, bring it to room temperature before serving to enjoy the full depth of flavors.