Garlicky White Beans
5 whole cloves garlic
3 fresh bay leaves
10 black peppercorns
1 large sprig of fresh rosemary
1 lb. dried white navy beans, rinsed
1 tsp. sea salt
1/4 cup Garlic extra-virgin olive oil
Put the whole garlic, bay leaves, peppercorns, and rosemary in a cheesecloth bag and put them in a large pot along with the beans and salt
Cover by 4 inches with cold water and bring to a boil over high heat
Reduce the heat to low, cover, and simmer until tender, 2 to 2- 1/2 hours (the beans should be very slightly soupy, so add a bit of water during cooking if they become too dry or if they seem too liquidy, drain off some of the liquid)
Stir the olive oil into the beans, and adjust the seasonings as needed
The beans can be made the day before and reheated
Enjoy!
Cover by 4 inches with cold water and bring to a boil over high heat
Reduce the heat to low, cover, and simmer until tender, 2 to 2- 1/2 hours (the beans should be very slightly soupy, so add a bit of water during cooking if they become too dry or if they seem too liquidy, drain off some of the liquid)
Stir the olive oil into the beans, and adjust the seasonings as needed
The beans can be made the day before and reheated
Enjoy!
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