Ingredients
| 250g dried white beans such as navy (haricot) or cannellini | |
| 3 cloves garlic | |
| a small bunch of woody herbs such as thyme, rosemary, sage | |
| ¼ teaspoon salt | |
| ¼ cup olive oil |
I like to cook a big batch of Tuscan-style white beans from scratch and freeze them in portions for topping a baked potato or as a great addition to soups or sautéed vegetables or to serve with sausages and mash.
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Instructions
| 1. | Cover the beans with water and soak overnight. |
| 2. | Heat the oven to 170°C. |
| 3. | Drain the beans, rinse and place in a heavy-based casserole with 500ml water. |
| 4. | Put over a medium heat and bring to a gentle simmer, but do not boil. |
| 5. | Skim off any foam then add the garlic, herbs, salt and olive oil. |
| 6. | Cover and bake in the oven for 1½ hours until very tender. |
| 7. | Remove the garlic and squeeze it back into the beans, discarding the skins. |
| 8. | Remove the stems of the herbs. |
| 9. | Mix and season with salt and pepper. |
| 10. | Cool then refrigerate or freeze. |
Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Smith & Aaron McLean