Braised Cannellini Beans with Garlic, Marjoram, and Oregano

I like to call this recipe the Italian answer to refried beans. A lot of olive oil goes into these beans, and necessarily so: the dish is rich, with the beans and garlic cloves losing their shape in the olive oil. Pair these beans with Monday Meatballs, Braised Short Ribs, or any other protein of your choice.

They are also excellent served atop toasted bread as a crostini, or with poached eggs for a simple, meatless meal.

Serves 6 as a side dish.