Braised Cannellini

Cannellini Stuffati

By simmering the beans slowly and allowing them to absorb their cooking liquid, gradually, these beans take on a creamy consistency and wonderful flavor. To reheat them, add a small amount of water and bring them to a simmer over low heat.

Makes 4 servings

1/2 pound (about 1 1/4 cup) cannellini beans

4 sprigs rosemary

2 tablespoons extra virgin olive oil

Salt

Place the beans in a deep bowl and pour enough cold water over them to cover by 4 inches. Place in the refrigerator and soak at least 8 hours or overnight.

Drain the beans and transfer them to a 2-quart saucepan. Pour in enough water to cover by 2 inches and add 2 of the rosemary sprigs. Bring the water to a boil. Adjust the heat to a bare simmer and cook until the beans are tender but not mushy, with just enough liquid to cover them, 30 to 40 minutes. The beans will become even more tender as they sit.

Remove the beans from the heat and gently stir in the oil, salt to taste and the remaining 2 rosemary sprigs. Let stand to cool and absorb the cooking liquid. The end result should be tender beans with a creamy consistency in just enough liquid to coat them. Taste the beans occasionally for salt as they cool.