1 dutch oven with lid or a heavy bottom pot with lid.
Ingredients
If cooking dried beans
1.5lbsdried cannellini beans
8tablespoonExtra virgin olive oil
2bay leaves
1head of garlic
waterto cover the beans in pot
1teaspoonkosher saltplus more to taste
Prevent your screen from going dark
Instructions
If cooking dried beans
Pre-heat oven to 325 degrees.
Chop the tip off of the head of garlic (make sure to chop the pointy tip side and not the root side)
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.
Add olive oil and salt and cover with a lid.
Place in oven a cook for about 2 hours or until the beans are tender.
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.