- 3 cups dried white beans (preferably cannellini)
- 1/2 large white onion, chopped
- 2 bulbs garlic, peeled
- 2 large sprigs of fresh rosemary, chopped
- a few sprigs of fresh thyme, left whole
- 1 dried bay leaf
- extra-virgin olive oil
- kosher salt and cracked pepper
- 1-2 tablespoons red wine vinegar
- 1 heaping tablespoon Dijon mustard
- 1/4 cup olive oil
Begin by either covering the white beans with cold water in a large pot and soaking overnight (which I never do) or do a quick-soak method (which I always do) by placing the beans in a large pot or Dutch oven, cover with cold water and a sprinkle of kosher salt. Bring the beans to a boil. Boil for one minute. Remove pot from heat and cover with a lid. Let sit for two hours. Drain beans when ready to use.
In that same Dutch oven, to the beans add the chopped onion, garlic cloves (from the two bulbs), chopped rosemary, whole sprigs of thyme, bay leaf, a bit of kosher salt and cracked black pepper. Just barely cover the beans with fresh cold water. Then add 1/4 cup of olive oil. Bring to a boil, then immediately reduce heat to a medium/low simmer. Let cook for about one hour, stirring every so often, or until the beans are your desired consistency. I like mine to be rather soft, but still hold their shape a bit.
When they are done cooking, remove from the heat. Remove the thyme twigs and the bay leaf. Using an old potato masher or a fork, mash a few of the beans to thicken them up a bit, 3/4 cup or so. Add the Dijon and red wine vinegar and stir a bit to emulsify. Re-season with more salt and pepper. Drizzle with a bit more olive oil when serving and some fresh thyme leaves on top.