Prep 2 hrs
Cook 2 hrs 30 mins
I found this recipe in Gourmet/January 2009. I want to incorporate more meatless meals in our regular menus this year. This one is going to be tried for sure!! The original recipe calls for 3/4 cup of olive oil + more for drizzle at the end. This is a plan ahead dish, needs time for soaking beans.
- Rinse the beans well in a colander, picking out any broken beans and pebbles.
- Transfer to a bowl, cover with plenty of cool water, and let soak for at least 2 hours or up to overnight.
- Drain the beans and transfer to a 3 qt pot and add water to cover by 1 to 2 inches.
- Place over high heat and bring to a boil, skimming off any foam that rises to the surface.
- Adjust the heat to a slow simmer and cook uncovered, skimming as needed for 2 hours or until beans are tender (it might be necessary to add more water).
- Remove from the heat, stir in the salt and let the beans stand in their cooking liquid for 30 minutes.
- Drain the beans, reserving 3/4 cup of cooking liquid.
- In a pot, heat the olive oil over med heat.
- Add garlic, bay leaf and oregano and cook for 3 minutes or until the garlic begins to soften.
- Stir in the beans and 3/4 cup cooking liquid and simmer, stirring gently, for about 4 minutes, or until the beans achieve a creamy consistency.
- The beans should not be as thick as mashed potatoes, but they should just hold their shape if spooned onto a piece of bread.
- If the beans are too thick, stir in a little water and continue to cook.
- Stir in marjoram, taste for seasoning, and add salt if needed.
- Remove from the heat.
- At this point beans can be cooled, covered and refrigerated for up to 1 week, reheat gently before serving.
- To serve, pour beans into a warmed serving bowl, or ladle them into warmed individual bowls. Top with bread crumbs and a drizzle of olive oil.
- Serve immediately.
- **The recipe recommends 2 tsp salt -- one of our New Year's Resolutions is for me to cut back on sodium -- so I have purposely omitted this ingredient**.