Tuscan Beans

Preparation info

  • Difficulty


Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About


  • 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


  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.