Baked Giant White Beans With Cabbage

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 large carrot, finely chopped
• 1 pound cabbage, cored and chopped or shredded
• 4 garlic cloves, minced
• 1 pound large white beans or dried lima beans
• 7 cups water
• A bouquet garni consisting of 2 Parmesan rinds, 4 parsley sprigs, 2 thyme sprigs and a bay leaf
• Salt and a generous amount of freshly ground pepper
• 1/4 cup chopped fresh parsley (more to taste)

1. Preheat the oven to 325 degrees.
2. Heat the olive oil over medium heat in a large, ovenproof casserole and add the onion and carrots.
3. Cook, stirring often, until the onion is tender, about 5 minutes, and stir in the cabbage and half the garlic.
4. Cook, stirring, for another 5 minutes, until the cabbage has wilted.
5. Add the beans, water, bouquet garni and salt and pepper.
6. Bring to a simmer, cover and place in the oven.
7. Bake 1 hour and add the remaining garlic; taste and adjust salt.
8. Return to the oven and bake for another 1 to 1 1/2 hours, until the beans are very tender and creamy.
9. Taste and adjust salt.
10. Remove the bouquet garni.
11. Stir in the chopped parsley.
12. Serve hot or warm.

extra virgin olive oil, onion, carrot, cabbage, garlic, white beans, water, bouquet garni consisting, salt, fresh parsley

Taken from cooking.nytimes.com/recipes/1015438 (may not work)