1.5cNavy Beans, soaked overnight, rinsed and drained
1cCherry Tomatoes, halved
1tspFresh Sage, chopped
½ tspFresh Ground Pepper
1CloveGarlic, minced finely
1tsp Coarse Sea Salt
½cBasil, finely chopped
½ cSoft herbs such as parsely and chives, finely chopped
Salt and Pepper To Taste
Classic Vegetarian White Beans
Add all ingredients into a heavy bottomed pot and add water until beans are covered by about an inch.
Bring to a boil and then lower heat to a simmer, put lid on and let cook approximately 2 hours, until beans are soft inside but still holding their shape. (If beans are boiling over during cooking, you can leave lid partially open or turn tempurature down a bit.) Let cool and discard bay leaf and thyme stems. When ready to serve, gently reheat and stir through salted gremolata (below). If you opt not to use the gremolata, be sure to season your beans with salt and pepper to taste.
Gremolata and Assembly
Mix all ingredients except additional salt and pepper for seasoning. Right before serving, stir gremolata into hot beans and season to taste with any additional salt and pepper.
This recipe is excellent on it's own, served with a little crusty bread and a simple crunchy salad or as a side dish to a larger meal. These beans also work great as a base for cassoulet or do like the Italians and top crostini with the creamy beans. These will keep 3-5 days in your fridge and you can easily double the batch if you want leftovers.