White Beans with Rosemary and Olive Oil

Pick over the beans. Soak if desired and drain. In a large, heavy-based pot, cover the beans with 8 cups cold water. Add the onion, garlic, and herb sprigs and bring to a boil over high heat. Reduce the heat to a bare simmer, skimming any foam that rises to the surface. When the beans are almost tender, after about 1 hour, add the olive oil, salt, ground fennel, and pepper flakes. Continue cooking until the beans are very tender but still whole, about 30 min. longer. Taste the beans and broth; add more salt if necessary. Allow the beans to cool in the broth for at least 1 hour before serving.

TO SERVE: Warm the beans in the broth, and then transfer the beans to a platter with a slotted spoon, discarding the onion, garlic, and herb sprigs. Garnish with a drizzle of olive oil, a few grindings of black pepper as desired, and the chopped rosemary.