Thanks again to the fantastic cookbook A16: Food + Wine. When I tested the recipes for it, this became an instant family favorite. The beans are creamy, flavorful, and full of protein. Don't worry if you don't have the herbs. The garlic alone adds so much flavor to the beans. Serve them as an entrée on their own, or alongside braised meat or chicken.
2 cups dried cannellini beans
1 gallon water
1 1/4 teaspoons kosher salt
1/4 cup olive oil
1/4 teaspoon dried oregano
2 garlic cloves, crushed
1 bay leaf
Freshly ground black pepper (optional)
How to Make It
Sort and wash beans; place in a 6-quart Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours.
Drain beans; return to pan. Add 1 gallon water. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender. Drain beans, reserving 3/4 cup cooking liquid. Place beans in a bowl; stir in reserved cooking liquid and salt. Let stand 30 minutes. Wash and dry pan.
Heat pan over medium heat. Add oil; swirl to coat. Add oregano, garlic, and bay leaf; sauté 2 minutes or until garlic is golden. Stir in bean mixture. Bring to a simmer; cook 4 minutes or until creamy, stirring frequently. Remove from heat; remove and discard garlic and bay leaf. Sprinkle with pepper, if desired.
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