Oxmoor House
Hands-On Time
16 Mins
Total Time
11 Hours 6 Mins
Serves 8 (serving size: 1/2 cup)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food

Ratings & Reviews

Tiggyxx's Review

January 10, 2014