|(Jonathan Levitt for The Boston Globe)|
Serves 4 with leftovers
Allow time to soak the beans overnight and then 3 1/2 hours for the beans to cook. Roast the leeks beside the beans.
|8||cups dried cannellini, yellow-eyed, or other small white beans, soaked overnight in water to cover|
|4||cloves garlic, crushed|
|5||sprigs fresh rosemary|
|1/2||cup olive oil|
|1||teaspoon black pepper|
|6||leeks, trimmed of dark green, cut into 2-inch lengths, and well rinsed|
|1||cup pitted marinated green olives|
|Olive oil (for sprinkling)|
|Extra sprigs fresh rosemary (for garnish)|
|1||lemon, cut into 4 wedges (for serving)|
1. Set the oven at 250 degrees. Drain the beans and transfer to a large, flameproof casserole. Add enough water to cover them by 1 inch. Bring to a boil, lower the heat, and simmer for 30 minutes or until the skins start to split and peel back.
2. Stir in the garlic, rosemary, 1/4 cup of the olive oil, salt, and pepper. The beans should be covered with water; add more water if necessary. Cover the pot and transfer to the oven.
3. Bake the beans for 3 hours, or until they are soft enough to mash. Remove the lid and continue cooking for 30 minutes to thicken the liquid.
4. Meanwhile, in a roasting pan, toss the leeks with the remaining 1/4 cup olive oil. Roast, turning several times, for 1 hour.
5. Bring a saucepan of water to a boil. Add the eggs and set the timer for 5 minutes. Immediately transfer the eggs to cold water. With the back of a spoon, gently tap the shells all over and return to the cold water. Peel carefully and set on paper towels to dry.
6. Set aside 4 cups of cooked beans for the soup. Ladle the remaining beans into shallow bowls. Add a soft-cooked egg, leeks, and olives to each one. Sprinkle with olive oil and garnish with rosemary and lemon.