RECIPE: ROMAN BEANS FROM ROMANS

The recipe is badass. Apparently it is a favorite family meal at Romans, in Brooklyn. They serve it on toast with some cooked greens. Thank you to @zoe for showing me the way.
  1. Get yourself a nice sized pot, some olive oil, some sage leaves, some dried chiles de Arbol, some garlic, and about 3 cups of Roman beans, or pinto beans.
    This makes a lot of beans. You will want them all. They keep well in the fridge, and I bet they freeze well too. (Haven't tried that yet, but I just put a batch in there yesterday, so I'll let you know.)
  2. Put the beans in the pot. Cover with cold water. Bring to a boil. Turn off heat, drain beans. Put beans back in the pot. Cover with cold water. Bring to a boil. Turn off heat and drain beans.
    You don't actually have to do this twice but it is WAY better if you do.
  3. Put beans back in pot. Cover with cold water. Add a bunch of salt. Bring to a boil and then simmer until al dente (2/3 of the way done.) Stir occasionally. When they are ready, turn off heat and drain beans.
    Just use your judgement here. The key is to cook them slowly. If you go past 2/3, that's ok, they'll just cook for slightly less time on the next step.
  4. Put a couple glugs of oil (3Tb or so) in the pot, and turn it up to medium high. Smash 3 cloves of garlic and lightly brown them in the oil. Then add 1-3 chiles, broken in half, and a nice sprig of sage. Let sizzle.
    This seasoning is great. Obviously, this is where there is room for play, though. The best part about this recipe is the texture, so feel free to change the seasoning according to your taste/mood/menu.
  5. Add beans to pot and cover with cold water. Season with salt and pepper. Bring to a boil and then turn down. Let simmer, stirring occasionally, until the beans are soft but still retain their shape. Add water as needed.
    The texture should be amazing. If it is not there yet, you will know. These beans are best when you let them sit in their liquid for at least an hour before serving. Also good when made a day ahead.
  6. Serve.
    Serve with a little sprinkle of sea salt, black pepper, and crusty bread. You can throw a little chopped avocado in there if you like yourself. You can throw some greens in there. You can throw an egg on it. You can just eat them by themselves. There are lots of ways to do this right.