Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
1 hour Plus overnight soaking, 20 minutes active
For even cooking, the beans should be soaked before cooking for 10 to 12 hours in 3 quarts of water mixed with 1½ tablespoons salt. The beans taste great on their own, drizzled with olive oil and served with crusty bread, or enriched with diced tomatoes, blanched kale or baby arugula or spinach. For a crunchy contrast, top with crisp-fried bits of pancetta or prosciutto.
tablespoons extra-virgin olive oil, plus more for serving
medium red onion, chopped
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT