Stewed white beans with rosemary and onion

Instructions

1. Put 450g dried cannellini beans in a large pan and fill
2. with enough cold water to cover them by 8cm. Stir in
3. 1 tablespoon salt, then cover and let soak at room
4. temperature for at least 6 hours or overnight. Drain the
5. beans and rinse out the pan. Return the beans to the pan,
6. add 1 finely chopped onion, 2 finely chopped garlic cloves,
7. a pinch of dried rosemary and 1 teaspoon salt. Add enough
8. water to cover the beans by 5cm and bring to a boil over
9. a medium heat. Reduce the heat to low, then cover and
10. simmer, stirring occasionally, for 45 minutes to 1 hour or
11. until the beans are tender. Serve immediately, or refrigerate
12. or freeze the beans in an airtight container with enough
13. of the cooking liquid to cover them.