To prepare the beans – place them in a large pot and add water to three fingers above the level of the beans. Simmer on low for 2 hours, stirring occasionally and skimming off any foam that develops on the surface.
In a heavy-based pan, heat 100ml of olive oil and sautée the onions and celery over a medium heat for about five minutes or until softened. Add the garlic and cook for a further two minutes, then transfer into the beans and add the tomatoes and wine. Create a bouquet garni by tying the rosemary, thyme, and bay leaves together with butcher’s string, add to the pot, and stir to combine.
Simmer the beans over a low heat for at least one hour until the beans are very soft and most of the liquid has been absorbed. Season well with salt and pepper, scatter with parsley leaves, and serve with thick slices of charred Officina sourdough.
400g dry cannellini beans, soaked overnight
150ml extra virgin olive oil
2 brown onions, roughly chopped
2 sticks celery, roughly chopped
8 garlic cloves, sliced
1kg cherry tomatoes
2 cups pinot noir
3 sprigs fresh rosemary
5 sprigs fresh thyme
3 bay leaves
1 handful parsley leaves, to serve
Officina sourdough, to serve