- 8
Ingredients
- 1 1/2 cups (1 pound) dried small white beans (navy, cannellini, or toscanelli)
- 1 small onion, halved
- 1 medium carrot, peeled
- 3 bay leaves, preferably fresh
- 4 plump fresh garlic cloves, crushed
- 1 large rib celery
- 1 generous sprig each of fresh sage and thyme
- 1/2 about 1/2 cup extra virgin olive oil, to taste
- Sea salt and freshly ground black pepper
- 3 Tbsp. fresh thyme leaves, for garnish
Preparation
Step 1
Rinse the beans, picking them over to remove any pebbles. Place the beans in a large bowl, add boiling water to cover, and set aside for 1 hour. Drain the beans, discarding the water.
Place the drained beans in a large covered saucepan and add cold water to cover by 1 inch. Add the onion, carrot, bay leaves, garlic, celery, sage and thyme sprigs, and 2 Tbsp. of the oil. Bring just to a simmer over moderate heat and simmer for 30 minutes. Season with salt and simmer just until tender, about 30 minutes more. Check the beans from time to time: They should be slightly firm but not mushy when fully cooked. If necessary, add additional water to keep the beans from drying out. (Cooking time will vary depending upon the freshness of the beans; fresh beans cook more quickly than old ones.)
Once the beans are cooked, drain them, discarding the herbs and vegetables. Transfer the beans to a large bowl. While still warm, toss with the thyme leaves, season with salt and pepper, and add the remaining 6 Tbsp. olive oil. The beans may be served warm, but are generally served at room temperature, as part of an antipasto table or salad buffet. The beans remain fresh-flavored for 2 to 3 days, refrigerated.