Ingredients: |
Ingredients: 1 pound dried white beans (cannellini beans) or 2 cans good quality cannellini beans; 2 quarts cold water; 1 bay leaf; 1/4 cup chopped fresh oregano or 4 tsp dry oregano; 4 cloves garlic, minced or ˝ tsp garlic powder; freshly ground black pepper, to taste; 6 tablespoons olive oil, divided; 1 1/2 teaspoons kosher salt, to taste; fresh parsley, for garnish; 1 loaf Italian Bread; hot pepper; 1 onion, peeled and quartered
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Directions: |
Directions:1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; lid and let stand 8 hours or overnight. Drain beans.
2. Place beans and cold water along with a bay leaf in Dutch oven. Bring to a boil; cover, reduce heat, and simmer 70 to 80 minutes or until beans are tender. Discard bay leaf.
3. Stir in oregano and freshly ground black pepper; cook 2 minutes.
4. (If using canned cannellini beans, do not rinse, place beans with liquid in Dutch oven along with 1 can water, oregano and freshly ground black pepper.)
5. Heat 4 tablespoons of oil in a large nonstick skillet over medium heat. Add garlic, sauté for 1 minute or until lightly browned. Gently stir garlic and oil mixture into bean mixture.
6. Simmer half covered for 45 minutes - 1 hour. Adhjust seasoning by adding salt to taste just before finished cooking.
7. Ladle beans oreganata into bowls, drizzle with extra virgin olive oil and top with a bit of freshly ground black pepper and garnish with a sprig of parsley.
8. Accompany with crusty Italian bread, hot pepper and raw onion. |
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