That bag of dried beans sitting in your cupboard that you just keep...not cooking? This week on Genius Recipes, Kristen uses a technique from Rachel Roddy, the English food writer and Guardian columnist living in Rome, for rich and creamy beans braised in the oven. It’s inspired by the gentle Tuscan method of cooking al fiasco, in a flask in the dying embers of a fire (or a pizza oven, cooling for the night). Worry not—you don’t need a pizza oven or a fire or even a flask. Just a pot, oven, and any dried beans you fancy. GET THE RECIPE ►► https://f52.co/2Bk9DWQ

INGREDIENTS
1 pound (450g) dry cannellini (or other) beans
3 garlic cloves, unpeeled
6 sage leaves (or other sturdy herbs)
5 tablespoons extra-virgin olive oil
Salt

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