Stewed White Beans with Rosemary & Onion

Instructions

1. In a large pot, add 450 g (1 lb) great northern beans (picked over for stones) and enough cold water to cover them by 7.5 cm (3 in). Stir in 15 ml (1 Tbsp) salt. Cover and let soak at room temperature for at least 6 hours or overnight. Drain the beans and rinse the pot. Return the beans to the pot. Add 1 finely chopped medium onion, 2 finely chopped garlic cloves, 0.5 ml (1⁄8 tsp) dried rosemary, and 5 ml (1 tsp) salt. Add enough water to cover the beans by 5 cm (2 in) and bring to a boil over high heat. Reduce heat to low. Cover and simmer, stirring occasionally, until the beans are tender, 45 minutes to 1 1⁄2 hours. Serve immediately, or refrigerate or freeze the beans in an airtight container with enough of the cooking liquid to cover the beans.
2. Per serving: generous 125 mL (½ cup)