Soak the beans in cold water overnight. Drain and place them in a flask-like container of heat-proof terracotta, along with garlic, sage, rosemary, oil and 2 cups of water.
Place the flask over a flame and cook gently for 3 hours so that the water evaporates and the beans absorb the oil. Place them in a tureen, add some more oil, pepper and salt.
Note:
It cab be cooked bain-marie in a glass flask. In Tuscany where this is a traditional dish, cannellini beans are stewed in a cone-shaped terracotta pot with a wide base and a tight opening on top. |
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