- One 1-pound package dried cannellini beans
- 3 cloves garlic, peeled
- 1 medium onion, quartered
- 2 bay leaves
- 1/3 cup olive oil
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh parsley
- Kosher salt and freshly ground black pepper
- Soak the beans overnight in cold water to cover.
- Drain and place in a Dutch oven with the garlic, onion, bay leaves, and water to cover by 2 inches. Bring to a boil, reduce the heat to medium-low, and simmer, covered until tender, 30 to 45 minutes.
- Drain and discard the garlic, onion, and bay leaves. Toss with the olive oil, lemon juice, and parsley, and season to taste with salt and pepper. Serve at room temperature.