White Beans with Rosemary and Garlic

Ingredients

• 1 lb dried cannellini beans, soaked overnight (or 2 cans, drained)
• 3 tbsp olive oil
• 4 garlic cloves, smashed
• 2 sprigs rosemary
• 1 bay leaf
• 4 cups chicken stock (→ foundation) or water
• Salt, pepper
• Extra-virgin olive oil and flaky salt for finishing

Method

From dried (recommended):

1. Drain soaked beans. Cover with stock by 2". Add garlic, rosemary, bay leaf.
2. Simmer gently 1–1.5 hours until creamy and tender. Salt in the last 15 min (early salting can toughen skins).

From canned (quick version):

1. Simmer drained beans with garlic, rosemary, and a splash of stock for 15 min.

Finish with your best olive oil and flaky salt.

What You're Practicing

• Dried bean cookery: soaking, gentle simmering, late salting
• Aromatics infusion during cooking
• Finishing with quality oil — the final drizzle matters