White beans braised with rosemary and garlic confit
Serves
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- Soak the beans overnight. Drain, then cover with fresh water by two fingers in a heavy pot with the onion, bay and a long pour of oil.
- Bring just to a simmer, then lower the heat until the surface barely shivers. Cook uncovered for two to three hours, adding hot water as needed.
- Meanwhile, slip the garlic into a small pan, cover with oil and cook very gently until soft and golden, about forty minutes.
- Salt the beans only once they are creamy. Stir in the confit garlic and its oil, the rosemary and lemon zest. Rest ten minutes before serving with torn bread.
