Directions
Step 1
In a bowl put beans and cover with water 2 inches above. Soak the beans for about 12 hrs.
Step 2
Rinse the beans and set aside. In a large saucepan heat up the oil to medium heat and add the garlic and parsley. Let the spices flavor the oil for a minute or so. Raise the heat and add the cherry tomatoes cut in halves. Stir fast and while stirring smash the tomatoes so the water comes out. It will create a delicious creamy sauce. Lower the heat and let it cook for about 4 minutes.
Step 3
Add the beans. Add hot water about 2 inches above the beans. Bring to boil. Lower to simmer covered for about 35-40 minutes. Add salt and pepper to taste. Serve hot!
Note: Cooking dry beans is time consuming and you may want to cook a larger quantity and freeze them in mono-portions.
Ingredients for four
- 2 cups dry cannellini or borlotti beans
- 2 tbsp. Extra Virgin Olive oil
- Garlic cloves 3 or 4, whole or chopped (dry garlic can also be used)
- 2 tbsp. fresh chopped flat-leaf parsley or 1 tbsp. of dry parsley
- 1 pint of cherry tomatoes
- Pink salt and black pepper to taste
