Fagiolo all’Olio (White Beans with Olive Oil and Herbs)
2 cups Bonta Dried Cannellini Beans
2 tbsp. Med Gourmet Extra Virgin Olive Oil
8 cups Water
2 cloves Garlic, Unpeeled
4-5 Fresh Sage Leaves
Salt & Pepper
A few peppercorns
1. Rinse beans and place in a large bowl. Add water to cover generously and let soak overnight.
2. The next day, drain the beans and place them in a heavy soup pot. Add water, 2 tbsp. olive oil, sage, garlic, peppercorns, and cover. Bring to a simmer over medium heat. Reduce the heat so that the water simmers very gently and cook for 1 ½-2 hours. The beans are ready when the skins are tender and the insides are soft. Season with salt halfway through the cooking time. Remove from heat and let the beans cook for 1 hour in the water they were cooked in. Before serving, drain the beans and place in a serving bowl. Drizzle with olive oil and season with salt and pepper and serve.
1465 Kootenay Street Vancouver, BC V5K 4Y3 604.253.5578
Commercial Drive Location
Victoria Drive Location