Basic Beans Recipe
- 1 pound (2½ cups) cannellini or any other type of dried beans
- 2 sprigs fresh sage
- 2 sprigs fresh rosemary
- 1 head garlic
- 1 carrot
- 1 stalk celery
- 1 onion, quartered
- 1 tablespoon salt
- Extra virgin olive oil, for serving
- LONG-SOAK METHOD:
- Pick over the beans to remove any stones or bad or broken beans. Rinse thoroughly.
- Put the beans in a stockpot and cover with plenty of cold water. Soak for 6 to 12 hours. (If it's warm, put the beans in the refrigerator.)
- Drain the beans and return them to the pot with 4 quarts fresh cold water.
- Wrap the herbs and garlic in a 6-inch square of cheesecloth and add it to the pot. Add the carrot, celery, and onion. Bring the water to a low simmer, then cook until the beans are done. Depending on their freshness and the variety of bean, this can take from 45 minutes to 2 hours. Keep checking them for doneness. After 30 minutes of cooking, add the salt.
- Remove and discard the cheesecloth bundle and the vegetables and drain. Serve the beans warm, drizzled with olive oil.
- QUICK-COOK METHOD:
- Pick over the beans to remove any stones or bad or broken beans. Rinse thoroughly.
- Put the beans in a stockpot and cover with 4 quarts cold water. Bring to a simmer and cook for 2 to 3 minutes. Remove the pot from the heat and let the beans soak in the hot water for 1 hour.
- Drain the beans and return them to the stockpot. Cover with 4 quarts fresh cold water.
- Wrap the herbs and garlic in a 6-inch square of cheesecloth and add it to the pot. Add the carrot, celery, and onion. Bring the water to a boil and cook at a low simmer until the beans are done. Depending on their freshness and the variety of bean, this can take from 45 minutes to 2 hours. Keep checking them for doneness. After 30 minutes of cooking, add the salt.
- Remove and discard the cheesecloth bundle and the vegetables and drain. Serve the beans warm, drizzled with olive oil.