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Instructions Checklist
  • Pick over the beans to remove any stones or bad or broken beans. Rinse thoroughly.

  • Place the beans in a stockpot and cover with plenty of cold water. Soak overnight at room temperature or in the refrigerator if your kitchen is warm.

  • Preheat the oven to 250 degrees. Place beans in a Dutch oven, and add enough cold water to cover by 3 inches. Wrap the herbs and garlic in a 6-inch square of cheesecloth and tie to enclose. Add to the pot along with carrot, celery, and onion.

  • Cover and transfer to oven for about 40 minutes. Gently stir, and add additional hot water, if needed. The beans should be done in approximately 1 hour and 30 minutes.

  • Remove and discard the cheesecloth bundle and vegetables and drain beans. Serve beans warm, drizzled with olive oil.

  • Save the bean liquid for storing any leftover beans for up to 4 days, or use it in risottos and soups.