I like a plate of beans–with olive oil swirled over them.
Plate of white beans and olive oil at La Sostanza, Firenze. An aside to their famous artichoke omelette.
There are good quality beans available now in glass jars. Quickly heated up and plated.
But perhaps you have a packet of dry white beans that may have spent some time on a shelf–daring you to do something about them?
Ever present, silently reproachful, waiting for some action–they can be intimidating!
The sooner they are treated the better and it’s simple this way.
Put half a pound of dry beans in a bowl and cover them with cold water.
Leave to soak overnight.
Heat the oven to 170C/340F.
Drain the beans and rinse them.
Put them into a medium casserole/pot/pan and cover them again with a top-of- the-thumb joint of cold water.
Cover the casserole and bring it to the boil.
Place it on the middle shelf of the oven and leave for 40 minutes.
Test for softness, leaving it longer if necessary–the older the beans, the longer it will take.
Add a teaspoon of salt to the casserole and leave to cool in the liquid.
When you are ready to eat, reheat them in a little of their liquid, adding half an organic vegetable stock cube, crumbled.
Drain the beans and serve them hot. Season to taste with salt and pepper, adding a swirl of the best olive oil you have.
The plate of beans I can do, but the high-sided omelette filled with crispy roasted artichokes still eludes me.
Un de ces jours!
Robin Ellis 
I always rinse canned beans in a colander very thoroughly before use, which seems to remove that negative gastric effects that beans have on some people. I know some cooks swear by the bean liquid for flavor, but I am willing to sacrifice it to eat beans more comfortably.
Good tip–thanks Elizabeth.
How DO they make that omelette? When I first saw the photo I thought it was a bread bowl. Very interesting.
Glad to see these instructions. This basically is how I treat all dry white beans–they also freeze very well. Today I am taking a cup or two of prepared white beans, some leftover Thanksgiving ham, onion, carrot, chicken stock, sage, and some other ingredients to make a warming soup for this chilly and wet day. Washing canned beans well removes most of the salt!
Thank you for this. Girls brought up in the southern states here (USA) learn to make beans at an early age. It comes standard with learning how to make good cornbread. This one sounds simple and delicious. Thanks again for posting and hope you are feeling great! Bonne chance!
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Since I was a child, I’ve adored a (big) bowl of warm black-eyed beans with a little salt, lots of black pepper, olive oil & a sprinkle of wine vinegar…SO delicious! Even now my Mum always makes double the quantity if we’re visiting, as she knows that they will just be stolen anyway! White beans are gorgeous too…especially with a little chopped fresh thyme or rosemary! Delicious post!
You looking good Robin, nice picture Meredith!
Hi — I read the NY Times this morning and thought of you:
http://www.nytimes.com/2012/11/28/dining/who-needs-an-oven-just-bury-your-beans.html?ref=dining&_r=0
It’s campfire cookery at its best, and I’m sure you can work your magic with the ingredients to make the dish suitable for the diabetic table?
Thanks, too, for the fennel recipe — I see it in the stores and wonder what to do?
All the best,
Nancy N
Thanks for this, Nancy.
Robin, I am very impressed with your sophisticated recipes and your keen interest in flavors, seasonings, timing, the whole thing. Wish I could stop by for dinner with you! Lyn in New Jersey, formerly of Florida, and a huge fan of the Poldark Series!!! Poor little Demelza…………..