One of my very first experiences traveling as an adult was a trip to Florence with my sister. Many years later, it still ranks right up there as one of the best food destinations ever. While we certainly scarfed down tons of pasta and gelato, one of my favorite dishes was simple Tuscan white beans. They are creamy and a bit cheesy, flecked with rosemary and drizzled with great olive oil to finish. In Florence, we found them served mostly as a side dish, or sometimes as a starter. <br />I believe the traditional way to cook the beans is to throw everything in a large pot and let it cook in the oven for hours. I do it a bit differently so as not to accidentally crunch down on an errant whole peppercorn . . .

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