Baked Cannellini Beans with Garlic and Rosemary

Home Cookin Chapter: Recipes From Thibeault's Table

Baked Cannellini Beans with Garlic and Rosemary
Basic Outline

Soak the cannellini beans over night. In the morning drain the beans and put them in a dutch oven cover with turkey broth. Chicken broth will work just as well. Add 3 large cloves of minced garlic, coarsely chopped  rosemary,  and pour in some olive oil. Maybe 1/8th of a cup.  Salt and pepper. Bring the beans to a boil and then cover and placed in a 350° oven for about an hour and 15 minutes. Stir every 1/2 hour and test for doneness.  I was surprised at how quickly they became tender.

Put the beans in a gratin dish, sprinkled with Parmesan and run it under the broiler to melt the cheese. 

Wonderful served with plain thin crust pizza to dip.