Beans from a can are one of the great inventions of the modern world, but beans slow-simmered with bacon, Parmesan, rosemary, and garlic? That has almost no competition. The recipe works for any type of bean, but it’s best with something mild-flavored like navy or pinto. Almost any meat, braised pork, roasted chicken, or seared steak would all be at home alongside these deliciously-flavored beans. A salad with bitter greens would balance all the rich flavors well—try a mix of arugula, endive, or radicchio.
2 cups dried beans, rinsed (such as navy, pinto, cannellini, or black beans
1 medium Parmesan rind
2 large rosemary sprigs, plus more for garnish
2 large garlic cloves, smashed and peeled
1½ teaspoon kosher salt, divided
2 ounces salt pork or coarsely chopped thick-cut bacon (optional)
½ teaspoon black pepper
Sat fat 2.90g
How to Make It
Preheat oven to 300°F with rack in middle.
Bring 6 cups water to a boil in a Dutch oven or wide heavy pot with tightly fitted lid.
Add beans, Parmesan rind, rosemary, garlic, ½ teaspoon of the salt, and the salt pork, if using, to pot. Reduce to a simmer; cover and cook 30 minutes.
Transfer pot to oven. Bake, covered, until beans are tender, about 1½ hours, adding water as needed to keep beans covered (check every 30 minutes).
Remove pot from oven; remove and discard garlic cloves, rosemary, and Parmesan rind. Stir in pepper and remaining 1 teaspoon salt. Serve warm, garnished with fresh rosemary sprigs, if desired.
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