Tuscan Beans

Name: Tuscan Beans
Ingredients: 2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed; 10 cups water; 2 fresh sage sprigs; 1 bay leaf (not California); 1 head of garlic; 1 tablespoon coarse sea salt; Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan); Special equipment: a 5-quart terra-cotta bean pot or heavy saucepan

8 ingredients

8 steps

Ingredients

2 1/2 cups dried white beans such as Great Northern or navy (1 lb), picked over and rinsed
10 cups water
2 fresh sage sprigs
1 bay leaf (not California)
1 head of garlic
1 tablespoon coarse sea salt
Accompaniment: fine-quality extra-virgin olive oil (preferably Tuscan)
Special equipment: a 5-quart terra-cotta bean pot or heavy saucepan

Directions

1

If using a terra-cotta pot for the first time, soak it in water to cover at least 6 hours, then drain.
2

Put beans, water, sage, bay leaf, and whole head of garlic in bean pot.
3

Cover and slowly bring to a simmer over low heat; this can take 2 3/4 hours in bean pot or 1 hour in saucepan.
4

Simmer beans until tender and soft but not mushy, about 45 minutes in bean pot or 35 to 40 minutes in saucepan.
5

Remove from heat and cool beans, covered, 15 minutes.
6

Stir in sea salt.
7

Drain almost all cooking liquid from beans (reserve for making soup if desired) and season beans with sea salt and pepper to taste.
8

Dress beans with oil at the table.