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Garlicky White Beans


Serves eight.

  • by from Fine Cooking
    Issue 39

  • 5 cloves garlic, whole
  • 3 fresh bay leaves
  • 10 black peppercorns
  • 1 large sprig fresh rosemary
  • 1 lb. dried white navy beans, rinsed
  • 1 tsp. kosher salt
  • Water
  • 1/4 cup fruity-peppery extra-virgin olive oil
  • 3 cloves garlic, smashed

Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in cheesecloth and put them in a large pot along with the beans and salt. Cover by 4 inches with 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; if they seem too liquidy, drain off some of the liquid.)

Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made a day ahead and reheated.)

nutrition information (per serving):
Calories (kcal): 260, Fat (kcal): 8, Fat Calories (g): 70, Saturated Fat (g): 1, Protein (g): 13, Monounsaturated Fat (g): 5, Carbohydrates (mg): 36, Polyunsaturated Fat (mg): 1, Sodium (g): 300, Cholesterol (g): 0, Fiber (g): 14,

Photo: Martha Holmberg

I was lucky to receive some locally farmed dried beans from a good friend and so I tried this recipe tonight. I used citrus and habanero flavored olive oil which I diluted a bit with some regular flavored olive oil. The beans were fantastic! I served them with the bourbon and vanilla brined pork chops and Cinnamon mashed potatoes (also Finecooking recipes).

We often serve this with a boned and butterflied leg of lamb that we grill. Excellent recipe.

Fantastic side dish! Great will pork chops!

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