Italian White Beans with Arugula and Lemon – Anolon

Ingredients

• 2 cups Gigande or other beans, about 1 pound
• 9 cups water
• 2 teaspoons sea salt2 cups Gigande or other beans, about 1 pound
• 2 teaspoons sea salt
• 1 bay leaf
• 1 sprig rosemary
• 2 teaspoons freshly ground black pepper
• 30 wild arugula leaves, coarse stems removed
• 2 1/2 tablespoons Meyer lemon zest (course), about two lemons