Marcella Hazan’s Beans
Directions
- 1Add the soaked beans to a bean pot.
- 2Add water to cover the beans by 2-3 inches.
- 3Add half an onion, smashed garlic cloves, bay leaves and parmesan rind.
- 4Bring to a boil.
- 5Add salt and olive oil, and cook on a low simmer for 1 hour and 15 minutes.
- 6Remove the onion, garlic, bay leaf and parmesan rind.
- 7Separate bean broth in one large bowl and the beans in another.
- 8In the bean pot, add olive oil until the entire bottom is covered.
- 9Add a lot of garlic and cook on medium-low.
- 10Pass some of the beans through a food mill.
- 11Add the milled beans back to the beans.
- 12Cook the garlic for a couple minutes then add the beans.
- 13Add some salt.
- 14Let it simmer on low for 20 minutes.
- 15Toast slice of bread and rub with garlic.
- 16Spoon the beans over the bread, drizzle of olive oil, and lay the lardo over.
- 17Sprinkle with parsley.
Ingredients
- soaked overnight white beans
- 2 inches water
- 0.5 onion
- 2 garlic cloves
- 2 bay leaves
- 1 parmesan rind
- salt
- olive oil
- olive oil
- garlic
- bean broth
- salt
- 1 slice bread
- lardo
- parsley
Equipment
bean potcolanderfood milltoaster
Tips
- It is essential to save the bean broth for later.
- It is important to stir the beans while simmering to get the best consistency.
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