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Tuscan White Beans (Fagioli all'Olio)

A very simple white bean recipe.


I like to soak my beans in saltwater (1 tablespoon/liter) for 24 hours in the refrigerator. You don't need to soak the beans prior to cooking, but I find that they cook much more even, taste creamier and finished slightly faster when soaked. 

Course Side Dish

Ingredients

  • 500 grams dried white beans 1lb or about 2 cups
  • 6 cups vegetable stock
  • 4 tablespoons extra virgin olive oil
  • 1 carrot cut into strips and diced
  • 6-8 leaves fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 head garlic
  • Extra virgin olive oil for garnish

Instructions

  1. Heat oven to 375°.

  2. Cut the top off the head of garlic, exposing the cloves, and coat with 1 tablespoon olive oil. Wrap in foil and roast in the oven for 35-45 minutes, until golden brown. Let cool, remove the cloves from the head of garlic, and set aside.

  3. Place all remaining ingredients, along with roasted garlic, in a deep oven dish or dutch oven, stir to combine.  Cook for about 1.5-2 hours until beans are cooked through and tender. Re-season to taste with salt and pepper.

  4. Serve in bowls and garnish with a drizzle of extra virgin olive oil.