So, yes, beans….soak ‘em on Saturday, throw ‘em in some water with a sack of flavor on Sunday and in a few hours you’ll have a pot of deliciously creamy beans unlike any of the canned varieties you have ever tasted. Get to slow cookin’.
3 cups dried cannellini beans
6 cups water
1 stalk of celery (optional, but delicious)
1 carrot (optional, but delicious)
1 tied cheesecloth satchel* filled with a cup worth of “odds and ends” (see below)
1 tablespoon olive oil
4 teaspoons coarse salt, or more to taste
Freshly cracked black pepper to taste
Odds and Ends (use all or AT LEAST 3 from this list, garlic and onion being the most important):
2 cloves garlic
1 handful parsley with stems
1 small onion, cut in half
2 bay leafs
1 sprig fresh rosemary
1 cheese rind from parmesan or pecorino
1 sprig fresh thyme
1 sprig fresh oregano
1 fennel stalk with fronds
*To make a cheesecloth satchel, use a piece big enough to hold all the “odds and ends” , gather the ends of the cheesecloth and tie them up tight so none of the ingredients fall out during cooking.
Rinse the beans thoroughly and keep an eye out for any rocks or debris to remove. Submerge the dried beans in water and soak them for a full 24 hours in the refrigerator, changing out the old water for new water about halfway through the soaking period. Drain the beans, place them in a large pot on the stove top, adding in the 6 cups of fresh water and all the remaining ingredients over medium high heat. Once it comes to a boil, reduce the heat to the lowest setting and place a lid on the pot. Cook for about 2 hours or until 5-6 beans, when tasted, are at a creamy consistency. Store beans in the fridge for up to 3 days, then transfer to the freezer.