Ingredients
• 1/2 cup dried Rockwell beans, Italian Borlotti beans, or other cranberry or white beans, soaked overnight
• 1 sprig oregano
• 1 sprig rosemary
• 2 cloves garlic
• 1 1/2 cups extra virgin olive oil–I used the excellent Sciabica on our shelf
• Salt
Preparation
• 1. Cover beans with 4 cups cold water in a heavy pot that can go in the oven. Bring to a boil, then reduce heat to simmer. Cook gently, uncovered, until somewhat tender, about 45 minutes. Don’t boil or stir so the beans won’t get broken. Add water if needed to be sure the beans are always covered.
• 2. Preheat oven to 300 degrees. Drain beans, then return them to the pot and add the oregano, rosemary and garlic. Cover with the oil.
Put them in the oven, uncovered, and cook until beans are completely tender, as much as another 45 minutes. Take them out of the oven and season to taste with good salt. Allow to cool to room temperature, then cover and refrigerate overnight or up to a week.
• 3. To serve, warm the beans gently so as not to break them, and serve with a slotted spoon, leaving the oil in the pot (you can use it for cooking something else). Serve warm on top of a salad, or crushed, sprinkled with a few drops of olive oil, and spread on top of toast.
May also be served mixed with cooked rice or farro.
Yield 2 to 3 servings
Adapted from Bill Telepan, Chef, featured in the NY Times Diner’s Journal, Feb. 28, 2011
http://dinersjournal.blogs.nytimes.com/2011/02/28/the-temporary-vegetarian-bean-confit/
