Olive Oil–Braised White Beans

Although there’s great reward in the time it takes to cook dried beans, there’s just no arguing with the convenience of canned beans. I keep both stocked in my pantry but there’s no doubt I go through the cans more quickly, even though they lack the same texture and flavor of dried. This, however, is one of my favorite ways to get canned beans tasting closer to the dried variety. Slowly braise a couple of cans of white beans in the oven, in olive oil that’s been infused with lots of garlic