Tasting Table National: Bean Confit

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Recipe adapted from The Occasional Vegetarian by Elaine Louie (Hyperion)

Bean Confit
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Bean Confit from The Occasional Vegetarian by Elaine Louie (Hyperion)
Servings
2
to 3 servings
Ingredients
  • ½ cup dried cranberry beans, soaked overnight in cold water
  • 1 sprig fresh oregano
  • 1 sprig fresh rosemary
  • 2 garlic cloves, peeled
  • 1½ cups extra-virgin olive oil
  • Salt
Directions
  1. Preheat the oven to 300°. In a heavy, ovenproof, flame-proof pot, combine the beans and 4 cups of cold water. Place over high heat and bring to a boil, then reduce the heat to low. Simmer gently, uncovered, until slightly tender, 30 to 45 minutes. Do not boil or stir. As the beans cook, check them periodically to make sure that they are covered in water. Add more hot water if necessary.
  2. Drain the beans, then return them to the pot and add the oregano, rosemary and garlic. Cover with the oil. Transfer the pot to the oven and cook, uncovered, until the beans are completely tender, 30 to 45 minutes. Remove from the oven and season to taste with salt. For the best flavor, allow the beans to cool to room temperature, then cover and refrigerate overnight or up to one week.
  3. To serve, gently reheat the beans and serve using a slotted spoon, leaving the oil in the pot. Serve warm on top of a salad or spread on top of toast.
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