From Rachel Roddy/ Food 52

I love this post from Rachel Roddy—here are her thoughts on the mighty bean!

“One can never get enough white beans it seems, and Colu Henry’s verdant treatment is a reader favorite. In a food processor or blender, whiz together olive oil, lemon juice, salt, pepper and fresh, soft herbs (parsley, basil and chives are called for, but you can use whatever you have on hand). Swirl that into a pot of canned white beans that’s been simmered with a little garlic and stock, and that’s it. Serve with craggy pieces of bread.”

Ingredients

1 pound (450g) dry cannellini (or other) beans

3 garlic cloves, unpeeled

6 sage leaves (or other sturdy herbs)

5 tablespoons extra-virgin olive oil

Salt

Soak the beans in plenty of cold water for 10 hours. Drain and rinse the beans, then return to a large ovenproof pot or casserole with a lid. Cover with cold water, making sure the water comes a good couple of fingers above the beans (1 to 2 inches, depending on how brothy you like your beans).

Heat the oven to 335°F. On the stovetop, over a medium-low heat, bring the beans slowly to just-before-the-boil (they mustn’t boil), skimming away any surface foam if you like, then add the whole, unpeeled cloves of garlic, sage, a good pinch of salt, and olive oil. Cover the pan with the lid and transfer to the oven for 1 hour and 15 minutes, or until the beans are tender and surrounded by just a little cloudy broth. Check the seasoning and squeeze the garlic from the skin and stir it into the broth if you wish. Serve alone with more olive oil on top, with sausages, or as part of a soup.