3c.dried white beans(preferably cannellini, rinsed and picked over)
Cold water(to cover)
2T.olive oil
6-8clovesgarlic(peeled and smashed)
2bay leaves
10-12large fresh sage leaves
2large sprigs fresh thyme
2large sprigs fresh rosemary
2t.sea salt
15-20whole black peppercorns
Sea salt and black pepper(to taste)
2T.high-quality extra virgin olive oil
Instructions
Cover rinsed beans with 2-3 inches of water. Cover and set aside for at least 8 hours or overnight. Don't want to wait 8 hours? Read notes below for quick soaking methods.
Drain and rinse beans and transfer to a large stock pot or pressure cooker. Cover with 2-3 inches of cold water and add 2 tablespoons olive oil, garlic, bay leaves, fresh herbs, salt, and black peppercorns.
stovetop: Bring to a low boil for one minute over medium-high heat, then reduce heat to medium-low.
Cover and simmer, stirring occasionally, for 1 to 1½ hours or until beans are tender. Remove from heat and let beans sit in the pot with the cooking liquid for 15-20 minutes. Beans should be tender, but not mushy.
pressure cooker: Cook on high pressure for 8 minutes and allow pressure to release naturally. Beans should be tender, but not mushy.
Carefully drain beans, remove herbs and place into serving bowl. Season with salt and black pepper, if desired, and drizzle with high-quality olive oil to serve. Enjoy!
Notes
Quick soak method: Put beans in water in a large stock pot, bring to a rapid boil over high heat for one minute, then remove from heat. Cover and set aside for at least one hour before draining.
No Soak pressure cooking method: If using a pressure cooker you can skip the soaking and increase the pressure cooking time to 25 minutes on high with a natural pressure release.