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Put 450g dried cannellini beans in a large pan and fill

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with enough cold water to cover them by 8cm. Stir in

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1 tablespoon salt, then cover and let soak at room

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temperature for at least 6 hours or overnight. Drain the

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beans and rinse out the pan. Return the beans to the pan,

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add 1 finely chopped onion, 2 finely chopped garlic cloves,

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a pinch of dried rosemary and 1 teaspoon salt. Add enough

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water to cover the beans by 5cm and bring to a boil over

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a medium heat. Reduce the heat to low, then cover and

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simmer, stirring occasionally, for 45 minutes to 1 hour or

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until the beans are tender. Serve immediately, or refrigerate

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or freeze the beans in an airtight container with enough

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of the cooking liquid to cover them.