Cannellini Beans
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Additional Time
8 hrs
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Servings
8
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Course
Main Course
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Cuisine
American
Cannellini Beans
Description
This Cannellini Beans recipe begins by soaking dried beans overnight to soften them and remove any debris. The drained beans are then simmered in water and gradually developed with aromatic additions including quartered shallots, a halved garlic bulb, and chopped fennel bulb and stalks. An optional piece of kombu seaweed is added to aid digestion and flavor absorption. Simmering continues for up to two hours until the beans are tender, with occasional stirring and water replenishment as needed.
Once tender, the garlic cloves are mashed into a paste to intensify flavor before returning to the pot. Freshly ground black pepper, sea salt, lemon juice, olive oil, and red pepper flakes (optional) enhance the dish's delicate taste. Torn swiss chard adds color and texture towards the end. The beans can be served warm, garnished with fresh parsley and accompanied by crusty bread.
This method produces creamy yet intact beans with a mild, mellow flavor enhanced by the aromatic vegetables and lemon acidity. It suits hearty vegetarian sides or light main dishes when paired with bread or greens.
Ingredients
- 2 cups cannellini beans dried
- 2 shallot peeled and quartered
- 1 garlic top evenly sliced off, bulb
- 1 fennel bulb chopped, stalks and fronds cut into large 4-inch pieces (the tops will be removed toward the end)
- 1 teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 1 (3-inch) piece kombu rinsed, optional*
- 1 tablespoon extra-virgin olive oil plus more for drizzling
- 2 tablespoons lemon juice plus more to taste, fresh
- red pepper flakes optional
- 1 bunch swiss chard stems removed, leaves torn
- bread for serving, crusty
- 2 tablespoons parsley chopped, fresh
Instructions
- Place the beans in a large bowl. Sort through them and discard any stones or debris. Cover with 2 to 3 inches of water and discard any beans that float. Soak at room temperature for 8 hours or overnight. Drain and rinse well.
- Place the beans in a large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for 30 minutes. Skim any foam off the top, then add the shallots, garlic, fennel bulb and stalks, salt, lots of freshly ground black pepper, and the kombu, if using. Continue simmering until tender, up to 2 more hours, stirring occasionally. The timing will depend on the type and freshness of your beans (older beans will take longer than fresher beans). I typically check them every 30 minutes. Add more water to the pot, as needed, as it starts to evaporate.
- When the beans are tender, remove the garlic, fennel stalks, and kombu. Discard the garlic papers. Use the back of a knife to mash the soft garlic cloves into a paste, then return it to the pot. Stir in the olive oil and lemon juice and season to taste. I like to add ½ to 1 teaspoon more salt, more pepper, and a pinch of red pepper flakes.
- Add the chard leaves and cook until the chard is just wilted. Season to taste and serve in bowls with drizzles of olive oil and crusty bread. Sprinkle with parsley.
Notes
- The kombu seaweed is optional but helps make the beans more digestible; remove it before serving to avoid bitterness.
User Reviews
Overall Rating
5
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