Braised Beans

Total Time:
2 hr
Prep:
40 min
Cook:
1 hr 20 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound dried cannellini beans, picked over
  • 6 leaves fresh sage
  • 6 cloves garlic (3 smashed, 3 sliced)
  • Coarse sea salt
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 1 plum tomato, diced
  • Freshly ground pepper
  • 1/4 cup roughly chopped fresh parsley
Directions

Soak the beans in water overnight. Drain, then transfer to a Dutch oven. Add 10 cups water, 2 sage leaves, the smashed garlic and 1 tablespoon salt. Bring to a boil over high heat, then reduce the heat to medium low; cook until the beans are tender, about 1 hour. Drain, reserving the liquid. Discard the garlic and sage.

Meanwhile, preheat a grill to high or preheat the oven to 475 degrees F.

Return the beans to the Dutch oven. Add the sliced garlic, olive oil, the remaining 4 sage leaves, the tomato, 1 1/2 cups of the reserved cooking liquid, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the pot, uncovered, on the grill or in the oven; cook until creamy, 15 to 20 minutes. Add the parsley and more cooking liquid, if necessary. Season with salt and pepper and drizzle with olive oil.

Photograph by Anna Williams


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    This recipe is featured in:

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