olive oil-braised beans

Ingredients

⅓ cup plus 2 tablespoons

extra-virgin olive oil

1 sprig of fresh rosemary

Pinch of crushed red pepper flakes

4 to 6 garlic cloves, peeled

½ cup full-fat coconut milk

1 (15-ounce) can chickpeas

1 (15.5-ounce) can cannellini beans

6 to 8 fresh sage leaves

Pinch of freshly grated nutmeg

Fine pink Himalayan salt and freshly ground black pepper

FOR SERVING

Shaved Parmesan or Manchego

cheese (optional)

Fresh lemon juice

4 slices crusty sourdough or Seeded Whole-Grain Bread (page 32), toasted

Directions

1. In a Dutch oven, heat ⅓ cup of the olive oil with the rosemary and red pepper flakes over medium heat. Cook, stirring occasionally, until the rosemary is crisp, 3 to 4 minutes. Carefully transfer the oil to a small heatproof bowl. Pick out the rosemary. Remove the leaves from the stem, roughly chop the leaves, then add them back to the oil. Season the oil with salt.

2. Return the Dutch oven to medium heat. Add the garlic and the remaining 2 tablespoons olive oil. Cook, stirring occasionally, until the garlic is light golden brown, about 5 minutes. Pour in the coconut milk, chickpeas, and cannellini beans, including the liquid from both cans of beans. Add the sage and nutmeg. Season with salt and pepper.

3. Reduce the heat to low and simmer, stirring occasionally, until the liquid has reduced slightly, about 10 minutes. Using a wooden spoon, mash some of the beans against the side of the pot to release their starches.

Continue to simmer until creamy, 5 to 10 minutes more. Taste and add more salt and pepper as needed. Using a slotted spoon or tongs, pick out the garlic cloves, mash them with a fork, and stir them back into the beans.

4. Spoon the beans into bowls and drizzle the rosemary oil on top.

Sprinkle with the Parmesan, stir in the lemon juice, and then serve with crusty bread alongside.