Great Northern Beans & Oil

This past Sunday was one of those Sundays where I just wanted to veg on the couch and watch some movies. There was a nice amount of snow on the ground from Friday's storm and it still felt like the familiar comfort and coziness of winter, despite the time change and promise of spring. I just wanted to relish in the last weekend of winter complete with a pot bubbling away on the stove. Once you set this pot on the stove, it's minimal effort to a filling and flavorful dinner. Because this recipe is simple, you want to use good quality ingredients. If you want, you can use more walnut oil and less olive oil. The walnut oil gives this dish the extra richness and creaminess that makes this simple pot of beans extra special. Enjoy!

• 1 pound dried Great Northern Beans, soaked overnight
• 5 cups water
• 1/4 cup olive oil
• 3 tablespoons roasted walnut oil
• 1 bay leaf
• about 5 allspice berries
• pink Himalayan sea salt (I'm obsessed with this salt right now but any sea salt will be just fine.)

In a large Dutch oven, combine all of the ingredients. (You want to use a nice amount of salt.) Cover and bring to a boil. Once it boils, uncover and lower the heat to low. Simmer for 2 hours, stirring occasionally. The water evaporates and it becomes a creamy almost mash. Discard the bay leaf and allspice and adjust the seasoning if needed. Serve with an extra drizzle of olive or walnut oil and a little fresh ground black pepper. This is nice as a main meal when served with rice and sauteed spinach with garlic. This is great to have in the fridge as a quick side dish. Serves about 4.