This is a general purpose recipe for white beans to be used in a salad, cassoulet, or finished by one of the simple methods below.

If you know the beans are to be used in a soup, you could use this recipe, but instead will probably cook vegetables and meats along with the beans. [.. refer to any such soups in soup section .. ]

White beans include Northern beans, pea beans, flageolets. The plain-cooking technique may be used for other dried beans such as pinto beans or red beans. Black beans are described separately in another section.

The cooking need not be continuous. You may do part one evening, finishing the next. Sometimes it is convenient to bring the beans to the boil 3 or 4 times during the day, shutting off the fire between times.

Plain-cooked beans may be refrigerated or frozen.

Makes 3 cups, serves 4 as side dish

Soak the beans in the pot overnight or by quick-soak method (see discussion at beginning of dried bean section).

Place soaked beans and water in the pot. Add the onion, thyme, white wine, and olive oil. Simmer partially covered until beans are soft. Time will vary with age of beans. Allow 1 1/2 to 2 hours for steady simmer, longer if simmer is very gentle or intermittent.

After 45 minutes salt beans to taste. Salt at the beginning is said to harden the skin.

Beans are now ready for further processing, or one of the simple finishes below.

This is a minimum-effort finish. The beans may be served warm, or at room temperature. They may be chilled overnight and served cold or reheated next day.

Serves 4 to 6

Drain cooked beans well, reserving liquid for stock pot.

Cut garlic in slices, peel, and mash slices. Heat oil and cook garlic 2 minutes (or longer for more pronounced garlic flavor). Discard garlic.

Stir in beans. Cook a couple of minutes, tossing to coat with oil. Stir in basil and cook a minute more. Serve or set aside until needed.

Variation
In place of garlic, use 1 tablespoon minced shallots, scallions, onions, or red sweet onions.

Butter, cream, and cheese produce quite a different effect. These are rich and delectable with any white beans, and especially good with flageolets.

As with simple beans above, these may be served warm, at room temperature, or next day chilled or reheated.

Serves 4 to 6

Drain cooked beans well, reserving liquid for stock pot.

Cut garlic in slices, peel, and mash slices. Heat butter and cook garlic 2 minutes (or longer for more pronounced garlic flavor.) Discard garlic.

Stir in beans, tossing to coat with butter.

Add half the cream and bring to simmer. When it thickens slightly, add the rest gradually, tossing all the time.

When the beans are coated with thick cream, stir in the cheese. When it is melted, stir in tarragon, cook for a minute longer, and serve.

Serve or set aside until needed.

Variations

In place of garlic, use 1 tablespoon minced shallots, scallions, onions, or red sweet onions.