Perusing Instagram one night, I came across a picture of this delicious looking pot of beans. It led me to a recipe that was, while a bit time consuming, really quite simple and hands off at the same time. And the results are amazing! [Also try following this general technique to make Dengu (aka Kenyan lentils).]
Here’s what you need:
1 pound dry beans (I did white navy)
3 garlic cloves, unpeeled
sprig of thyme, rosemary, or tarragon, or some sage leaves, or some cilantro, or some basil, or any other fresh herb you like
1 teaspoon dried dill
5 tablespoons olive oil
1 tablespoon salt
freshly ground pepper
Here’s what you do:
1. Soak the beans in cold water for 10 hours or overnight. Drain and rinse the beans.
2. Place the beans in an ovenproof pot or casserole pot with a lid (I used my Le Creuset). Cover with cold water so that it goes 1-2 inches above the beans.
3. Place the pot of beans on the stove, over medium-low heat, uncovered, and warm until right before it boils (about 30-40 minutes). While waiting, preheat the oven to 335 degrees.
4. Add the garlic, the herbs, the salt and the olive oil. Cover the pot and place in the oven for 1 hour and 15 minutes.
5. Remove from the oven. If you’d like to thicken the beans, use a potato masher on some of the beans. Remove the sprigs of fresh herbs (if desired) and squeeze the garlic out of the peel. Season with salt and pepper to taste.
6. Serve as is, or mixed with Parmesan cheese, or over pasta, or in a quesadilla, or…