White Beans with Garlic & Herbs

Name: White Beans with Garlic & Herbs
Yield: 6 to 8 servings
Ingredients: 1 pound dried cannellini beans, cranberry, or other dried beans; Olive oil; 1 onion, peeled and diced; 1 carrot, peeled and diced; 1 celery stalk, diced; 4 garlic cloves, peeled and chopped; 1 bay leaf; 1 or 2 sprigs thyme, sage, savory, or rosemary; Ham hock, or a piece of pancetta or bacon (optional); Salt

December 20, 2011

Cooking dried beans is as basic as it gets: put the beans in a pot, cover with water, and simmer until tender. What varies around the globe is the variety of bean and how they are seasoned. There are many heirloom varieties to choose from and they are all delicious flavored with a mirepoix (a mixture of diced or chopped onions, carrot, and celery) and a few herbs, and if you like, a bit of cured meat. Cook beans that you intend to add to a soup or some other dish with whole, not chopped, vegetables and remove them at the end.

Recipe notes

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