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Cannellini alla Toscana

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Prep Time 15 minutes
Cook Time 3 hours
Total Time 15 hours 15 minutes
Servings: 8 people
Ingredients Method Notes

Ingredients
  

  • 1 pound dried cannellini beans
  • 4-5 cloves garlic
  • 4-5 sage leaves fresh
  • 1 bay leaf preferably fresh
  • 15-16 whole black peppercorns
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fine sea salt

Method
 

  1. Pick over and wash the cannellini beans. Soak them in abundant water to cover, under refrigeration, for 6-8 hours or overnight.
  2. Drain the beans and put them in an earthenware bean pot or ovenproof casserole with a lid. Add water to just reach top of beans then add another 2 cups of water.
  3. Using the side of chef's knife, bruise the garlic.
  4. Add garlic, sage, bay leaf, peppercorns and olive oil to the beans. Cover and bake at 250ºF for 2 hours.
  5. Add the salt and stir well. Cover and cook the beans, stirring every 30-45 minutes, until they are creamy and not at all chalky. Do not overcook the beans or they will blow apart. This could take another one to three hours depending on the beans and your elevation.

Notes

The beans are best made a day or two in advance.  If not serving immediately, cool the beans to room temperature and refrigerate or freeze.  When ready to serve, warm the beans in a 250ºF oven.
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