Ingredients
1 pound (2 1/2 cups) calypso or any other type of dried bean
2 sprigs fresh sage
2 sprigs fresh rosemary
1 head garlic, halved horizontally
1 carrot, cut into 1-inch pieces
1 rib celery, cut into 1-inch pieces
1 onion, quartered
1 tablespoon coarse salt
Extra-virgin olive oil, for serving
Preparation
Pick over the beans to remove any stones or bad or broken beans. Rinse thoroughly.
Place the beans in a stockpot and cover with plenty of cold water. Soak overnight at room temperature or in the refrigerator if your kitchen is warm.
Preheat the oven to 250 degrees. Place beans in a Dutch oven, and add enough cold water to cover by 3 inches. Wrap the herbs and garlic in a 6-inch square of cheesecloth and tie to enclose. Add to the pot along with carrot, celery, and onion.
Cover and transfer to oven for about 40 minutes. Gently stir, and add additional hot water, if needed. The beans should be done in approximately 1 hour and 30 minutes.
Remove and discard the cheesecloth bundle and vegetables and drain beans. Serve beans warm, drizzled with olive oil.
Save the bean liquid for storing any leftover beans for up to 4 days, or use it in risottos and soups.
