Tuscan Beans

Place the beans in a large pot, add enough water to cover, and soak overnight.

The next day, drain the beans and place them in a large saucepan. Add enough cold water to cover and season lightly with salt. Add the celery, carrot, and bay leaf. Stick the cloves in the onion and toss that in the pan. Bring to a boil, then reduce the heat and gently simmer until the beans are tender, 30 to 40 minutes. Remove and discard the vegetables and let the beans cool in the cooking liquid.

Heat the olive oil in a large saute pan over medium heat. Add the garlic and half the herbs and saute for 2 to 3 minutes, being careful not to brown the garlic. Using a slotted spoon, add the beans and cook, stirring constantly, for 2 minutes. Add about 1 1/2 cups cooking liquid, 1/2 the pecorino Romano cheese, and the remaining herbs. Boil briskly for about 10 minutes, until the liquid reduces slightly to form a “sauce” of sorts. (If the beans become tender before the sauce thickens, remove them with a slotted spoon and continue boiling down the liquid, then pour it over beans.) Season with salt and pepper, if desired, transfer to a serving platter. Sprinkle with the remaining cheese.