1/4 cup olive oil
2 small onions, halved
1 head garlic, halved crosswise (I don’t peel)
1 lemon, halved crosswise
A few sprigs dried herbs like oregano or thyme
1 teaspoon fennel seeds
2 bay leaves
1 parmesan rind
A few dried chiles, I use cascabel and arbol chilli
500g dried white beans
800ml water or more
1 teaspoon bicarbonate soda
- Soak the beans in plenty of water overnight with a teaspoon of bicarbonate soda.
- Heat olive oil over medium heat in a thick bottomed pot. Add onions, garlic and lemon. Cook until they’re caramelised and nicely browned, a few minutes or so. Remove lemon as it will go bitter during the cooking process.
- Add dried herbs, fennel seeds, parmesan rind and chillies. Add beans and cover with water, about 1 inch. Season with salt, bring to a boil.
- Turn the heat down to a simmer, and leave the pot uncovered and cook until they're tender, about 35-120 minutes. If the beans need more liquid as they cook, add more water. Remove herbs and garlic halves.
- Let the beans sit in their cooking liquid until ready to serve. Always drizzle with fresh and delicious olive oil