White Beans with Tarragon

Ingredients

• 1 lb dried great dry northern white beans
• 1/2 teaspoon whole black peppercorn
• 2-4 1/2 tablespoons olive oil
• 1-1 1/2 teaspoon coarse salt
• 1 pinch white pepper
• 2 tablespoons coarsely chopped fresh tarragon leaves

Directions

1. 1

   Soak beans covered by 2" of water for at least twelve hours, adding water if needed; drain and rinse.

2. 2

   Put beans in a soup pot with water to cover; add peppercorns, loosely, inside a single-layer cheesecloth bag or inside a tea strainer; bring to a boil and boil for 2 minutes; skim foam from the top.

3. 3

   Lower heat and simmer beans, uncovered until beans are tender but not mushy, 2-2 1/4 hours; add water during cooking to keep beans covered.

4. 4

   Reserve 1/4 cup cooking liquid; drain beans and return to pot or serving bowl; add olive oil, reserved cooking liquid, coarse salt, white pepper and tarragon, mixing well.

5. 5

   Serve hot or room temperature; drizzle with more oil, if desired.