Gigante Beans With Seaweed Salmoriglio

Preparation

1. Beans

   Step 1

   Heat ¾ cup extra-virgin olive oil in a heavy-bottom stockpot over medium-high heat. Add 1 fennel bulb, cut into ½" dice (about 1½ cups), 3 celery stalks, sliced ½" thick on a bias (about 2 cups), 3 carrots, cut into roughly ½" pieces (about 1½ cups), 1 onion, cut into ½" dice (about 1 cup), and 4 garlic cloves, roughly chopped, and cook for 3–5 minutes, until the vegetables are beginning to brown. Add 1 lb. dried gigante or cannellini beans, soaked overnight in cool water and drained, 2 Tbsp. fennel seeds, ½ oz. dried kelp (4x6" piece) or 1 Tbsp. smoked dulse flakes, 2 bay leaves, and enough water to cover by 2". Bring to a simmer and cook until the beans are soft but not falling apart, 1½–2 hours. Season with salt and cool to room temperature, about 1 hour. Discard the bay leaves.

   Step 2

   Skim off any oil from the surface and remove the kelp (reserving both for the Seaweed Salmoriglio).

   Step 3

   Serve the beans room temperature or warm with the Seaweed Salmoriglio drizzled over the top.

2. Seaweed Salmoriglio

   Step 4

   Combine ½ tsp. dried oregano leaves, 1 cup chopped parsley, ¼ cup chopped mint, 1 garlic clove, grated on a Microplane or minced, zest and juice of 1 lemon (2 to 3 Tbsp. juice), ½ oz. dried kelp, rehydrated in 1 cup water (best if you use the kelp from cooking the beans), chopped, and ¼ cup bean cooking liquid (if you’re making this without the beans, use ¼ cup kelp rehydrating liquid) in the bowl of a food processor and pulse until it forms a chunky paste. If you prefer a smoother texture, continue to process until it’s to your liking. Remove the herb paste to a bowl and whisk in 1 cup extra-virgin olive oil (use the oil skimmed from the beans and add more oil as needed to make 1 cup). Season with salt and 1 tsp. red chile flakes, such as Aleppo.

   Do Ahead: The sauce will keep in an airtight container in the refrigerator for up to 3 days.