White Beans With Tarragon

• 1 lb dried great dry northern white beans
• 1/2 teaspoon whole black peppercorn
• 2 - 4 1/2 tablespoons olive oil
• 1 - 1 1/2 teaspoon coarse salt
• 1 pinch white pepper
• 2 tablespoons coarsely chopped fresh tarragon leaves

1. Soak beans covered by 2" of water for at least twelve hours, adding water if needed; drain and rinse.
2. Put beans in a soup pot with water to cover; add peppercorns, loosely, inside a single-layer cheesecloth bag or inside a tea strainer; bring to a boil and boil for 2 minutes; skim foam from the top.
3. Lower heat and simmer beans, uncovered until beans are tender but not mushy, 2-2 1/4 hours; add water during cooking to keep beans covered.
4. Reserve 1/4 cup cooking liquid; drain beans and return to pot or serving bowl; add olive oil, reserved cooking liquid, coarse salt, white pepper and tarragon, mixing well.
5. Serve hot or room temperature; drizzle with more oil, if desired.

beans, whole black peppercorn, olive oil, coarse salt, white pepper, tarragon

Taken from www.food.com/recipe/white-beans-with-tarragon-80308 (may not work)