|My Nonna Flora: A master of La Cucina Povera!|
|~My Daddy as a small child in Ischia~|
1 pound dried white (Cannelloni, Navy, or Great Northern) beans soaked overnight ~Or~ Quick Soak Method
1 teaspoon dry oregano or 1 T fresh oregano chopped
4 garlic cloves minced
2-3 tablespoons olive oil
1/2 cup white wine (My addition, Nonna Flora used water)
zest and juice 1 lemon and more wedges for serving
1 tsp kosher salt plus more to taste
1/2 cup Parmesan Cheese for serving
Bruschetta , Crostini, or Toasted Italian Bread slices, or in Cucina Povera fashion: day old bread slices
Drain the beans and put in a large pot adding enough water to cover by 1-2 inches.
Heat up to a boil, lower to a simmer, cover and cook for 1 1/4 hours for Cannellini or 50-60 minutes for Navy or Great Northern Beans. They need to be very tender but not quite mushy.
Note: do not add any salt until they are fully cooked or else they will never become soft and tender.
Drain this liquid and set the beans aside in colander.
In a pot (I use the same dutch oven I cooked the beans in) add the oil and heat up, add the garlic, lemon zest, 1 tsp salt, and oregano and simmer over medium low until soft but not brown.
Add the wine, turn up the heat and cook for about 2 minutes to allow the alcohol to evaporate.
Add the drained beans, black pepper, and lemon juice and stir to combine and heat up the beans. Taste for salt.
Serve: with the bread slices, lemon wedges, Parmesan, black pepper, and olive oil at the table.You eat by scooping the beans on top of the bread and drizzling on the oil then you add the lemon and Parmesan!