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  • 3/4 pound Northern White Beans
  • 2 small, yellow onions - coarsely chopped
  • 6 cloves, garlic - minced
  • salt and pepper to taste
  • Epicurean Tuscan Extra Virgin Olive Oil as desired


  1. Soak beans overnight or for six hours in just enough water to cover the beans
  2. Transfer with the soaking water to a soup pot or Dutch oven
  3. Add enough water to cover by 2 inches and bring to a simmer
  4. Skim off any foam, then add the onions and garlic and Epicurean Tuscan Extra Virgin Olive Oil
  5. Reduce the heat, cover and simmer one hour or until the beans are just about tender
  6. Add salt and pepper to taste and simmer another 30 minutes until the beans are tender but intact
  7. Drain
  8. Serve with generous dollop of Cilantro Pesto
Serves: 6

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm