Ingredients

• 300g dried borlotti or cannellini beans, soaked in cold water for at least 12 hours
• 3 cloves of garlic, unpeeled
• a few sprigs of fresh thyme
• a sprig of fresh rosemary
• 3 bay leaves
• 1 stick of celery, trimmed
• 1 small potato, peeled and halved
• 2 cherry tomatoes
• extra virgin olive oil
• red wine vinegar
• a few sprigs of fresh flat-leaf parsley, chopped
• 4 slices of sourdough bread

Description

My First Thought When I Saw These Beans On A Menu In Italy Was ‘Beans On Toast?’ But Then I Tasted Them. I Felt Pretty Humbled That Such A Simple Dish Had Been Made To Taste So Gorgeous. Once You’ve Learned How To Season And Cook Them In The Right Way, Yo

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