Cannellini Beans Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Additional Time
8 hrs
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Total Time
11 hrs 13 mins
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Servings
8
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Calories
289 kcal
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Course
Main Course
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Cuisine
Italian
Cannellini Beans Recipe
Description
The recipe calls for soaking dried cannellini beans in water for 8 to 24 hours, then cooking them with extra-virgin olive oil, yellow onion, garlic, chicken stock, and a bouquet garni of herbs. The combined cooking liquids cover the beans, which gently simmer for around two hours until tender. This slow cooking infuses the beans with a rich, herb-inflected taste and soft texture while maintaining their shape.
Flavor comes from the aromatics sautéed until soft and fragrant, and the herbal bouquet contributes subtle notes that deepen during the simmer. Skimming the foam during cooking helps achieve a clean broth. The beans can be served warm or at room temperature, offering versatility to accompany various dishes or be incorporated into soups and salads.
For convenience, soaking reduces cooking time and promotes a tender bite. Optional steps include using quartered onion for easier removal after cooking. Leftover beans stored in their cooking liquid will keep refrigerated up to a week, preserving flavor and texture for later use.
Ingredients
- ⅓ cup extra-virgin olive oil
- ½ yellow onion , chopped
- 4 cloves garlic , peeled and smashed
- 1 pound cannellini beans rinsed, picked over, and soaked in water by 2 inches for 8 hours up to 24 hours, dried
- 4-6 cups water
- 1 cup chicken stock
- 1 bouquet garni , or bay leaf and sprigs of thyme, parsley, rosemary, or marjoram
- 1 tablespoon kosher salt
Instructions
- In a large, heavy bottom pot, heat the olive oil over medium heat. Add the onion and garlic and cook for 5 minutes, stirring occasionally, until the garlic is fragrant and the onions soften. Add the cannellini beans with their water and the chicken stock. Add more water to cover the beans by 3 inches. Add the bouquet garni or herbs on their stems with the kosher salt. Bring to a boil. Skim off the foam and discard. Reduce the heat to medium-low and cook at a gentle simmer for about 2 hours. Add more water if needed to keep the beans submerged.
- Once the beans are cooked to your desired tenderness, remove them from the heat and discard the bouquet garni (or herb stems). Taste for seasoning and add more salt if needed. Serve immediately or at room temperature, and refrigerate the leftover beans in their cooking liquid for up to 1 week.
Notes
- Soak the beans for at least 8 hours before cooking to shorten the cooking time and soften the beans.
- If preferred, use quartered onion to more easily remove it after cooking.
- Store leftover beans in their cooking liquid in the refrigerator for up to one week to maintain moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 932mg | 39% |
| Potassium | 1092mg | 23% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 179mg | 18% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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