Oven-Baked Cannellini Beans

1 pound (about 2½ cups) dried cannellini beans (or other dried white beans)

4 cloves garlic, peeled and lightly crushed

2 tablespoons extra-virgin olive oil

1 small yellow onion, halved

1 bay leaf

2-3 cups water or unsalted chicken broth, or as needed

Coarse salt and ground black pepper

Place the beans in a large bowl, then add enough cold water to cover them by at least 2 inches. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to overnight.

Alternatively, place the beans in a large saucepan, add enough cold water to cover by 2 inches, then bring to a boil, cover and boil for 3 minutes. Remove from the heat and let the beans stand in the water, covered, for 1 hour. Use a colander to drain the beans.

Heat the oven to 325 degrees.

In a medium to large Dutch oven (4 to 8 quarts), combine the beans, garlic, olive oil, onion and bay leaf. Add enough water or broth to cover the beans. Cover the pot and bake for 1 to 2 hours, or until the beans are tender. Remove from the oven and let stand, covered, for 30 minutes. As the beans cool, they will absorb most of the excess cooking liquid.

Scoop out and discard the onion halves and bay leaf. Use a mesh strainer to drain and discard any liquid not absorbed by the beans. Season with salt and pepper.

Serves six.

"Things Cooks Love" by Marie Simmons (2008 Andrews McMeel)