Oven-Cooked Bianca de Spaña Beans

Recipe thanks to Curtis Di Fede of The Charter Oak

Ingredients:
1 pound Bianca di Spagna beans (large white bean)
1 carrot, finely diced
1 white onion, finely diced
olive oil (for cooking)
extra virgin olive oil (for finishing)
salt to taste

Method:
Place the dried beans in a container that will fit twice as much volume as the beans—you’re looking for at least 6 inches of water above the beans. Add beans to container, followed by water filled to the top of the container. Soak the beans for at least 3 hours, or overnight if possible. 

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Once the beans have doubled in size, drain and discard the water. Pre-heat the oven to 325 degrees. In a clay or oven-safe pot, add the diced onion and some olive oil. I like to use olive oil to cook with, and extra virgin olive oil to garnish/finish and in items that are not going to be cooked. Cook the onion on low heat for 15 minutes. Once the onions are translucent, add the beans and carrots. Top off with fresh water to two inches above the beans. Important: DO NOT ADD SALT YET. Salt will delay the cooking of the beans. Place the clay pot or oven safe pot into the oven and cook for 1½ hours. 

Remove the beans from the oven, and stir gently. Taste a small spoonful to see if the beans are cooked through. Note that all beans cook differently, so the time needed may vary. If the beans seam undercooked, place them back into the oven for 15 minutes. Continue to check every 15 minutes until the beans are creamy in the center. 

Once the beans are cooked, season with salt to taste. A tip is to taste the water. The beans will soak up the salt added to the water through the liquid, so that will give you an indication of the seasoning level. Add extra virgin olive oil to garnish, and allow beans to rest for 30 minutes before serving.