White Beans

• 2 cups small white beans
• 1/2 small onion
• 1 small carrot, cut in half crosswise
• 1 celery stalk, quartered crosswise
• 2 garlic cloves
• 1 bay leaf
• 1/4 cup olive oil
• 2 tablespoons salt

1. Soak the beans overnight in a pot with at least six times their volume of water.
2. Transfer the beans along with the soaking liquid to a large pot.
3. Add enough water to the liquid to cover by 4 inches.
4. Add the onions, carrot, celery, garlic, and bay leaf and bring to a boil over high heat.
5. Reduce the heat to low and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours.
6. Drain the beans, discard the bay leaf, and transfer the beans to a large mixing bowl.
7. Remove the onion, carrot, celery, and garlic and finely chop.
8. Return the vegetables and garlic to the bowl.
9. Add the olive oil and salt and mix gently but thoroughly before serving.

white beans, onion, carrot, celery stalk, garlic, bay leaf, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/white-beans-389565 (may not work)