Thebeanscanbemadeadayahead;justwarmthemupbeforeserving.Thisrecipemight givemorebeansthanyouneed,buttheywillkeepforseveraldaysandalsofreezewell.Stir themintosoup,orserveasasidedishnexttoabiggrilledsteak.Inapinch,cannedcannellinicanbeused.Drainthemandsautéthemwiththeoilandparsleyforafewminutes, until warm.
1pounddriedcannellinibeans,soakedovernight 1 large carrot, finelychopped
Drain the soaked cannellini, and put in a pot with water to cover by 2 inches. Add the carrot, celery, bayleaves,and2tablespoonsoftheoliveoil.Cover, bringtoasimmer,andcookuntilthebeansaretender, about 1hour.
Uncover the beans, and simmer to reduce the cooking liquid down so it just covers the beans, about5minutes.Removefromtheheat,seasonwith the salt, and let cool until justwarm.
Drain the beans, and toss with the remaining 2 tablespoons olive oil and theparsley.