One of the most basic, simple, and delicious bean dishes. When my kids learned how to make this, they would open a can of beans, heat it with olive oil and garlic, and add some salt. Period. My way is a tiny bit more sophisticated, but not much. These are great on their own but also fantastic as a side dish with grilled meats of any kind. As with all legumes, if you have a chance to soak the beans ahead of time, they will cook a little more quickly, but it isn’t essential.

　　

Ingredients

makes 4 servings

　　About 1/2 pound dried white beans, rinsed and picked over, or 2 to 3 cups canned

　　1 teaspoon fresh thyme leaves or a pinch of dried or 1 tablespoon chopped fresh sage or dried to taste

　　Salt and black pepper to taste

　　2 teaspoons minced garlic

　　2 tablespoons extra virgin olive oil, or to taste

　　

Step 1

If time allows, soak dried beans for several hours or overnight, then drain. (If not, proceed, but expect cooking time to be somewhat longer.) Place the drained beans in a large pot with water to cover. Turn the heat to high and bring to a boil. Add the herb and partially cover; adjust the heat so the mixture simmers steadily.

　　

Step 2

Cook, stirring occasionally, until the beans are tender, about an hour. Add about 1/2 teaspoon salt and some pepper. Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.

　　

Step 3

If the mixture is very soupy, raise the heat a bit and cook off any remaining liquid. When the beans are moist but not soupy, add the garlic and cook, stirring occasionally, for another 5 minutes or so. Add the olive oil, taste and adjust the seasoning, and serve or refrigerate for up to 3 days before reheating. (Or add water to cover and freeze for up to a month.)

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.