Roman Style Beans

Ingredients

Dried cannellini beans

1 cup

Canned tomatoes

1 (14.5 oz) can, crushed or diced

Olive oil

2 tablespoons

Garlic

4 cloves, minced

Onion

1 medium, chopped

Carrot

1 medium, diced

Celery

1 stalk, diced

Fresh rosemary

1 teaspoon, chopped (or 1/2 teaspoon dried)

Salt

to taste

Black pepper

to taste

Water

4 cups (for cooking beans)

Instructions

1. Soak the dried cannellini beans overnight in plenty of water to hydrate them.
2. Drain the beans and transfer them to a large pot. Cover the beans with fresh water and bring to a boil. Reduce the heat and let them simmer for about 1 hour, or until the beans are tender but not mushy.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic, chopped onion, diced carrot, and diced celery. Sauté the vegetables for about 10 minutes, or until they are soft and fragrant.
4. Stir in the canned tomatoes and chopped rosemary. Allow the mixture to simmer for another 10 minutes, allowing the flavors to meld together.
5. Combine the vegetable mixture with the cooked beans in the pot. Season with salt and pepper to taste. Stir well to combine.
6. Let the dish simmer on low heat for another hour, allowing the flavors to deepen and develop.
7. Serve the Roman Style Beans warm, garnished with additional fresh rosemary if desired. Pair with crusty bread for a complete and satisfying experience.