Beans
This is a classic side dish in my region. It is also the base to Pasta e Fagioli.
1 lb. dry Cranberry beans (Borlotti)
2 large garlic cloves
2 sprigs of fresh rosemary
3 Tbsp. extra virgin olive oil
2 tsp. salt
1. Wash the beans and the soak them overnight in a big pan with abundant water.
2. Drain the beans and rinse them.
3. Heat a large pan and add oil, garlic and rosemary (wind the rosemary up with some thread otherwise it will fall apart when cooking).
4. Then add the beans and water enough to cover them.
5. Bring to a boil and the reduce the heat cover them and let them simmer for about 1-1/2 hours.
6. Remove the lid, salt them and let them simmer uncovered for about 30 minutes or until cooked.
7. Check for the right saltiness as you go and add water if they are too dry.
The beans shouldn't be soupy though they should be creamy.
Serve with polenta and sausages!