White beans are a natural match for robust, grassy Olio Nuovo, which is available just after the olive harvest for a short time every fall. The beans become rich and creamy from simmering and provide a perfect vehicle for savoring the full range of flavors in Olio Nuovo*. They make a delicious accompaniment to roasted meats and sausage, and work well as unexpected side dish on a holiday table. Purée the leftovers for a tasty white bean dip served with pita chips and veggies.
Serves 8 – 10
1 lb bag dried white beans, such as Great Northern
1/4 cup, plus 1 teaspoon Olio Nuovo Extra Virgin Olive Oil (plus more for drizzling)
1 cup onion, chopped
2 garlic cloves, minced
2 sprigs of fresh rosemary
6 cups of low-sodium chicken or vegetable broth**
freshly ground pepper
Place the beans in a large bowl and fill with water to cover by 3 inches. Let them soak overnight. If you’re short on time, place the beans directly in a pot and cover with water by 3 inches. Bring the beans to a boil and cook for 2 minutes. Turn off the heat and let the beans soak for 1 hour. Drain the beans and set aside.
In a large, heavy-bottomed pot, heat 1 teaspoon of olive oil over medium heat. Add the onion and cook, until soft and translucent, but not brown, about 5 minutes. Add the minced garlic and cook just until fragrant, about 30 seconds. Add the drained beans, rosemary, broth and 1 teaspoon of salt. Bring to a boil. Reduce heat to a gentle simmer and cook for 1 hour stirring occasionally. Depending on the variety of bean, the cook time may be longer. Cook until the beans are tender and the liquid is mostly absorbed and what remains is creamy. Season to taste with salt and pepper. Serve with more olive oil drizzled on top and sprinkle of freshly ground pepper.