Skip to content
White Beans

Introduction

Eat these beans as a side dish or use them in some of several recipes.

Ingredients

2 cups dried navy beans

6-8 cups water

4 cloves garlic

4-6 sage leaves

2 sprigs of thyme

2-3 small tomatoes such as cherry or grape tomatoes

Extra Virgin Olive Oil

Juice of 1/2 of a lemon

Salt

Pepper

Preparation

Sort through the dried beans discarding any stones or bad ones that might have gotten in. Then rinse the beans a few times. Then cover the beans in 6 cups of water, leaving enough space in your container for the beans to hydrate, and let soak in the refrigerator overnight.

When you’re ready to cook the beans, transfer the beans with their soaking water into a large pot. Add another cup or two of water as well. As you bring the beans up to a boil on medium heat, drip in the cloves of garlic (no need to peel them), tomatoes, sage leaves, and thyme. Add about 3 teaspoons of salt.

Once you’ve reached a boil, reduce the heat to low and simmer covered for about 2 hours, until your beans are tender.

Pull out the thyme stems and discard. Mash the tomatoes into the soup and remove the peels. Remove the garlic and squeeze out of the peels. On a cutting board, place I teaspoon of salt and place the garlic cloves on top. With a knife, mash and spread the garlic on the salt and incorporate them together. Add the garlic salt combination back to the beans and mix well.

At the end of the simmer, taste the beans and broth and add salt accordingly. You don’t want to add too much salt early on because the water will boil down over time and the salt will become more concentrated. So now, at the end, start working in more of the seasoning. Salt to your desired taste and then add about 2 teaspoons of fresh ground black pepper.

Turn off the heat and finish by squeezing the lemon juice into the pot. Then swirl the olive oil on top.

No comment yet, add your voice below!


Add a Comment

Your email address will not be published. Required fields are marked *