Cooks' Note
To prepare the beans ahead of time, cook until tender, then cool in their cooking liquid in the refrigerator. Reheat in the liquid, then strain and proceed with the recipe.
Ingredients
1 cup Controne beans
1 head garlic, halved horizontally
1 large carrot, peeled and halved
2 stalks celery
1 thick slice lemon
1 clove garlic, smashed
1/4 cup extra-virgin olive oil
Kosher salt
Preparation
Put the beans, garlic head, carrot, and celery in a large pot over high heat and cover with 2 inches of water. Bring to a boil, then lower the heat and simmer for 45 minutes to 1 hour, or until tender. Remove the vegetables and strain the beans, then put into a serving bowl. While the beans are still warm, add the lemon slice, garlic clove, olive oil, and salt to taste. The beans will absorb the flavors and seasoning as they cool; they will be ready to serve after 10 minutes, but are equally good served at room temperature.
