White Beans Alessi

Meaning white beans of the season, the simplicity of this dish will take your breath away. Cooked to tender perfection, silkily dressed in fruity olive oil, with salt and lemon juice enhancing their sweet quality, this dish makes us strong and vital.

Makes 2-3 servings

Ingredient List: 

1/2 cup cannellini or white navy beans, sorted, rinsed well, soaked for 1 hour
1 1/2 cups spring or filtered water
1 bay leaf or 1-inch piece kombu
2-3 cloves fresh garlic, peeled, left whole
extra virgin olive oil
sea salt
juice of 1 lemon

Step By Step Instructions: 

Drain beans, discarding soaking water. Place beans and fresh water in a heavy sauce pan. Add bay leaf or kombu and garlic. Bring to a boil, uncovered, over medium heat. Boil for five minutes, cover and reduce heat to low. Cook beans until tender, but not mushy, about 45 minutes to an hour. Remove bay leaf or kombu, drain remaining liquid from beans and transfer to a mixing bowl. Drizzle generously with a fruity olive oil and toss gently to coat the beans. Season to taste with salt and add lemon juice. Stir gently to combine ingredients and serve hot.