Stewed White Beans with Rosemary & Onion

Instructions

1. In a large pot, cover the beans with cold water to cover them by 3 inches. Stir in 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 the onion, garlic, rosemary, and the remaining 1 tsp salt. Add enough water to cover the beans by 2 inches 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 1½ hours. Serve immediately, or refrigerate or freeze the beans in an airtight container with enough of the cooking liquid to cover the beans.
2. Serving size: generous ½ cup