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Navy beans Garlicky
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| 5 cloves | garlic, whole |
| 3 | fresh bay leaves |
| 10 | black peppercorns |
| 1 large sprig | fresh rosemary |
| 1 lb. | dried white navy beans, rinsed |
| 1 tsp. | kosher salt |
| Water | |
| 1/4 cup | fruity-peppery extra-virgin olive oil |
| 3 cloves | garlic, smashed |
Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in cheesecloth and put them in a large pot along with the beans and salt. Cover by 4 inches with water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender, 2 to 2-1/2 hours. (The beans should be very slightly soupy, so add a bit of water during cooking if they become too dry; if they seem too liquidy, drain off some of the liquid.)
Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made a day ahead and reheated.)
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