1 and 1/2 pounds dried cannellini beans
2 fresh or dried bay leaves
6 whole rosemary sprigs
2 teaspoons coarse sea salt
1/4 cup Tuscan extra-virgin olive oil
Place the beans in a medium-size bowl and pour in enough cool water to cover by 4 inches. Soak the beans in a cool place for at least 8 hours, or overnight. Drain the beans and place them into a medium-size saucepan. Cover generously with cold water and add the bay leaves. Bring the water to a boil over high heat. Reduce heat to a simmer and cook uncovered until the beans are tender, about 40 minutes. Remove from heat. (The water should have reduced and now be level with the beans; if there is too much, drain off excess.) Stir in the rosemary, salt, and olive oil and allow to steep for 30 minutes.