There are many techniques for cooking dried beans. I use this method for dried butter beans but it can be used for black beans, cannellini beans, or Great Northern beans.
1 pound dried butter beans or other of your choice
1 large clove shallot, chopped
1 spring fresh sage
½ – 1 teaspoon salt
Olive Oil (1 Tablespoon plus more to drizzle at end)
Freshly ground black pepper
Rinse the beans and remove debris. Place beans in a bowl and add cold water to cover them by 2 or more inches. Refrigerate at least 4 hours or overnight.
Preheat oven to 300 degree Fahrenheit.
Drain the beans and place them in an ovenproof casserole that has a lid. Add fresh water to cover by 1 – 1½ inches. Add shallots, sage, 1 Tablespoon olive oil and cover. Bring to a simmer over low heat.
Place casserole in the oven and cook the beans until they are tender. This timing will depend on the size and the type of bean you are cooking. Cook approximately 45 – 60 minutes (or more if needed). Check beans for tenderness by eating 1 or two beans from different locations in the pot.
Add salt when the beans are tender and cook 5 minutes more. Drain the beans. Serve warm or at room temperature adding extra olive oil and freshly ground pepper to taste.
Serves 10 – 12 people as a side