Spicy, Garlicky White Beans

Adapted from an Alison Roman recipe. It is now a standby, especially when I have Rancho Gordo beans. OK, I might have used 7 cloves of garlic and added some chard to it. We have this for breakfast with soft-boiled eggs; for dinner, as a side dish with just about anything. These are Susanne's favorite beans!

INGREDIENTS

• ½ lb dried white beans (Corona, Gigante, White Lima, cannellini, navy or other white bean) OR 1 (15 oz) can of white beans
• 6 Garlic cloves, sliced thin
• ½ tsp Fennel seed, crushed
• 1 tsp crushed Sharp Hungarian Paprika (hot)
• ¼ c. olive oil or chicken fat (I used half the oil with additional bean broth - chicken stock, water, would be fine too)
• Kosher salt and fresh ground pepper
• Chard, kale, spinach or other greens (optional)

DIRECTIONS

1. If using dry beans, soak the beans overnight. Drain soaking water. Place beans in pot, adding fresh water to cover plus 2". Cook for 45 mins or until tender. Drain, reserving a cup of cooking water.
2. Heat the olive oil and fennel seed for a few minutes. Add the beans, cooking water, paprika, and garlic. Season with salt and pepper. Cook at a medium heat, stirring occasionally, until everything begins to sizzle and smell fragrant - about 10 minutes.
3. Reduce the heat to medium-low and continue to cook another 15-20 minutes, or until the bean skins begin to crack. Remove from heat and serve.

NOTE: Beans can be made 5 days ahead and refrigerated. Rewarm (slowly) before eating.