recipe by Lori Ross

This recipe comes from Fine Cooking Magazine and works well with any large, meaty bean. Serve the dish warm or at room temperature. It could accompany grilled tuna with asparagus in summer or lamb chops with radicchio in the winter months.

1 lb. large dried white beans or 2 16 oz cans cannellini beans (drained and rinsed  or Giant Aztec

1 large onion, peeled and quartered

1 head garlic, cloves separated but not peeled

Sprigs of fresh rosemary, thyme, and sage

2 tbsps extra-virgin olive oil

2 tsps salt

1 tsp ground fennel seed

Chopped fresh rosemary for garnish

If no allergies, you may add 1 tsp dried red pepper flakes or more to taste or several grinds of black pepper.

o         Pick over the beans. Soak if desired and drain. In a large, heavy-based pot, cover the beans with 8 cups cold water.

o         Add the onion, garlic, and herb sprigs and bring to a boil over high heat. Reduce the heat to a bare simmer, skimming any foam that rises to the surface.

o         When the beans are almost tender (after one hour of cooking) or if you are using canned beans add the olive oil, salt, ground fennel, and pepper flakes. Cook on low for 20 minutes.

o         Taste the beans and broth; add more salt if necessary. Allow the beans to cool in the broth for at least 1 hour before serving.

o         To Serve:  Warm the beans in the broth, and then transfer the beans to a platter with a slotted spoon.  Garnish with a drizzle of olive oil, a few grindings of black pepper if desired, and the chopped rosemary.