The secret to these beans is to cook them low and slow. Enjoy them on their own (as an entrée), alongside steak or roasted vegetables or spread on toast.

Serves 8


  • 2 cups cannellini, or white navy, beans
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, peeled and chopped
  • 1 rosemary sprig
  • 2 thyme sprigs
  • Kosher salt


    Spread the beans on a baking sheet and discard any small stones or broken beans. Place the beans in a large Dutch oven, or heavy stockpot, and cover with 2 inches of water. Allow to soak overnight, then drain the beans and refill the pot to cover the beans with 2 inches of water. Alternatively, to quick-soak the beans, cover with 2 inches of water. Bring to a boil over high heat, then immediately turn off the heat and put the lid on the pot. Allow to sit for 1 hour, then drain the beans and refill the pot to cover the beans with 2 inches of water.

    Bring the beans to a boil, then lower the heat and simmer partially covered, until the beans are just tender to the bite, about 1 1/2 to 2 hours. If the beans are older, you may need to add more boiling water, keep them covered and cook them a bit longer.

    When the beans are done, reserve 1 1/2 cups of the cooking liquid, then drain the beans. Rinse out the pot and place it over low heat. Add the olive oil, garlic and herbs and cook, stirring occasionally, until the garlic begins to cook through but is not crispy, 2 to 3 minutes. Stir in the beans, half of the reserved cooking liquid and a 1/2 teaspoon of salt. Simmer for 15 minutes. Taste, adding more salt if desired, and the rest of the cooking liquid, if you'd like a more spreadable, creamy texture.

    Store in an airtight container in the refrigerator for up to 1 week.

    From The Anti-Inflammation Cookbook (Chronicle) by Amanda Haas.

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