White Beans With Carrots and Roasted Garlic

• 1 teaspoon olive oil
• 1 small onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 cup Great Northern beans, soaked overnight and drained
• 7 cups water
• 1 large sprig fresh rosemary
• 2 large sprigs fresh thyme
• 1 1/2 cups carrots, peeled and cut into 1/2-inch cubes
• 8 cloves roasted garlic, peeled
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook, stirring constantly, for 30 seconds.
4. Stir in the beans and water and bring to a boil.
5. Reduce the heat so the liquid simmers.
6. Add the rosemary and thyme.
7. Simmer for 40 minutes.
8. Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer.
9. Drain the beans and remove the herb stems.
10. Season with the salt and pepper to taste.
11. Divide among 4 plates and serve.

olive oil, onion, garlic, great northern beans, water, rosemary, thyme, carrots, garlic, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6237 (may not work)