- 325 g dried white kidney beans
- 3 cups olive oil
- 3 cloves garlic, peeled
- 1 small baby onion, halved
- 1 red chilli, halved
- Sea salt, to taste
- 350 g vine tomatoes, roasted, for serving
- Fresh basil, for serving
- Parmesan, for serving
Soak the beans in 8 cups of water for 8–12 hours, then drain.
Transfer to a heavy-based saucepan, cover with water and bring to the boil. Drain and rinse, then repeat.
Return the beans to the saucepan, cover with water and bring back to the boil. Reduce the heat and simmer for 45 minutes to 1 hour, uncovered, until tender but still firm. Do not stir or boil as the skins will split.
Preheat the oven to 160°C.
Drain the beans and return to the saucepan or an ovenproof dish. Pour over the oil, then add the garlic, onion and chilli and roast for 45–60 minutes or until soft.
Drain, season with salt and serve with the tomatoes, basil and Parmesan.
Cook's note: This white bean confit is one of my favourite foods. It's often the simplest meals that turn out to be the most hearty and satisfying.