Name: Confit Beans with 40 Cloves of Garlic
Total time: 1 h 50 min
Yield: Serves 4 to 6
Ingredients: 2 (15-ounce) cans cannellini beans, rinsed; 40 garlic cloves, peeled (3 to 4 heads); 6 ounces cherry tomatoes; 1 cup extra-virgin olive oil; 6 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 teaspoons kosher salt; ½ teaspoon pepper; ¼ teaspoon red pepper flakes

Why This Recipe Works

This hands-off appetizer borrows its technique from chicken with 40 cloves of garlic, the French classic that turns garlic sweet and mellow with a long, gentle cook. Submerging whole peeled cloves in olive oil and baking them low and slow confits them into buttery, spreadable softness with none of their raw bite. Canned cannellini beans soak up the garlicky oil and turn creamy, while cherry tomatoes burst and lend the dish bright acidity to balance the richness. Thyme, rosemary, and a pinch of pepper flakes flavor the oil, and everything goes into one dish with no stovetop cook or stirring required.

Before You Begin

If you don’t have fresh herbs, a tablespoon of Herbes de Provence can be substituted. Navy beans can also be used. Serve with crostini.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Combine 2 rinsed cans cannellini beans, 40 peeled garlic cloves, 6 ounces cherry tomatoes, 1 cup extra-virgin olive oil, 6 sprigs thyme, 2 sprigs rosemary, 2 teaspoons kosher salt, ½ teaspoon pepper, and ¼ teaspoon pepper flakes in 8-inch square baking dish. Bake until garlic is tender, about 1 hour. Let cool for 20 minutes. Serve.