Chop the tip off of the head of garlic (make sure to chop the pointy tip side and not the root side)
1.5 lbs dried cannellini beans, 2 bay leaves, 1 head of garlic, 8 tablespoon Extra virgin olive oil
Add beans, head of garlic that you just chopped and bay leaves to a large heavy bottom pot. Make sure the pot has a tight fitting lid.
Now add enough water to cover the beans by about ½ inch over the top of the beans.
water
Add olive oil and cover with a lid.
Place in oven a cook for about 2 hours or until the beans are tender.
Fagioli all'uccelletto
In a large saute pan over medium low heat add the olive oil, sage and garlic.
⅓ cup extra virgin olive oil, 5 cloves of garlic, 4 fresh sage leaves
Cook gently for about 3-5 minutes to soften the garlic and allow the sage to perfume the olive oil.
Now add the tomatoes, pepper and salt to the pan and cover with a lid.
1 pint cherry tomatoes, 1 teaspoon kosher salt, a couple swirls of freshly cracked pepper
Cook for about 10 minutes or until the tomatoes begin to soften.
Add the beans to the pan .
6 cups cooked cannellini beans
Add about 1 ½ cups of the bean broth if you made fresh beans or if using canned beans, 1 ½ cups of water.
Warm beans though.
Serve warm or hot.
Notes
If you making the beans from dried beans, this recipe will give you leftover beans.You can freeze beans in a freezer proof container for up to 2 months.To thaw beans, place frozen beans in the fridge over night to defrost.To re-heat, add beans to small sauce pan and gently re-heat over low to medium low heat until warmed through.