Tuscan White Beans with Rosemary

RECIPE

Infused with rosemary and virgin olive oil, these creamy baked beans make a hearty meal or side dish.

Serves 4

2 1/2 cups (1 pound) dried cannellini beans or Navy beans

1/4 cup virgin olive oil

3 large cloves garlic, minced

3 tablespoons fresh rosemary

1 1/2 cups or more hot water

1 teaspoon salt

black pepper

Quick soak the beans: rinse and pick out any dried beans that are shrivelled. Place the beans in a large sauce pan and cover with 3 times as much water as beans. Cull out any beans that float. Bring to a boil. Reduce heat and simmer for two minutes. Turn off the heat and let the beans stand, covered, for 1 hour.

Preheat the oven to 350ºF (175ºC).

Drain the beans and place them in an ovenproof casserole dish with a lid. Stir in the olive oil, rosemary leaves, and minced garlic. Heat 1 and 1/2 cups of water. Pour in just enough hot water to cover the beans.

Place the lid on the casserole and bake for 1 and 1/2 hours, until the beans are tender. Stir the beans two or three times while baking. If the liquid has been absorbed, add more hot water. About halfway through baking, stir in the salt. Do not overcook.

Season the baked beans to taste with black pepper and more salt (if needed). Serve with sausage, if desired.

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