Paula Wolfert

Tuscan Beans

Preparation info

  • Difficulty

    Easy

Appears in

top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Ingredients

  • 2 cups dried white beans, such as cannellini or Great Northern
  • 2 garlic cloves, peeled
  • 1 dried hot red pepper
  • Pinch of salt
  • 2 bay leaves
  • freshly ground pepper

Method

  1. Soak the beans in cold water to cover by at least 2 inches for at least 12 hours or overnight. Drain the beans.
  2. Place the beans in a large pot and cover with 3 quarts of fresh cold water. Slowly bring to a boil, skimming once or twice. Add the garlic, hot pepper, salt, and the bay leaves, and continue to cook over the lowest heat until tender, about 3 hours.
  3. Drain the beans; discard the pepper and bay leaves. Let cool to room temperature. Season with salt and pepper to taste. If the beans are made ahead and refrigerated, let return to room temperature before serving.

The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.