That bag of dried beans sitting in your cupboard that you just keep...not cooking? This week on Genius Recipes, Kristen uses a technique from Rachel Roddy, the English food writer and Guardian columnist living in Rome, for rich and creamy beans braised in the oven. It’s inspired by the gentle Tuscan method of cooking al fiasco, in a flask in the dying embers of a fire (or a pizza oven, cooling for the night). Worry not—you don’t need a pizza oven or a fire or even a flask. Just a pot, oven, and any dried beans you fancy. GET THE RECIPE ►► https://f52.co/2Bk9DWQINGREDIENTS1 pound (450g) dry cannellini (or other) beans3 garlic cloves, unpeeled6 sage leaves (or other sturdy herbs)5 tablespoons extra-virgin olive oilSaltSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.