Bean Confit

• 1/2 cup dried cranberry beans, Italian white beans, or other white beans, soaked overnight in cold water
• 1 sprig oregano
• 1 sprig rosemary
• 2 cloves garlic
• 1 1/2 cups extra virgin olive oil
• Salt

1. In a heavy ovenproof, flameproof pot, combine beans and 4 cups cold water.
2. Place over high heat to bring to a boil, then reduce heat to low.
3. Simmer gently, uncovered, until moderately tender, 30 to 45 minutes; do not boil or stir.
4. As the beans cook, check periodically to be sure they remain covered with water, adding hot water as necessary.
5. Preheat oven to 300 degrees.
6. Drain beans, then return them to the pot and add the oregano, rosemary and garlic.
7. Cover with the oil.
8. Transfer to oven, and cook uncovered until beans are completely tender, 30 to 45 minutes.
9. Remove from heat and season to taste with salt.
10. For best flavor, allow to cool to room temperature, then cover and refrigerate overnight or up to seven days.
11. To serve, gently reheat beans and serve with a slotted spoon, leaving the oil in the pot.
12. Serve warm on top of a salad, or crushed, sprinkled with a few drops of olive oil, and spread on top of toast.
13. May also be served mixed with cooked rice or farro.

cranberry beans, oregano, rosemary, garlic, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/1015507 (may not work)