Cannellini Beans Recipe

This master cannellini beans recipe is the nutritious and inexpensive way to transform dried, shelf-stable white beans into the centerpiece of your healthy meal prep and batch cooking goals.

Course Main Course

Cuisine Italian

Keyword cannellini beans

Prep Time 10

Cook Time 3

Soaking Time 8

Total Time 11 13

Servings

Calories 289kcal

Ingredients

1 pound dried cannellini beans
⅓ cup extra-virgin olive oil
½ yellow onion , chopped
4 cloves garlic , peeled and smashed
4-6 cups water
1 cup chicken stock
1 bouquet garni (I used a bay leaf and sprigs of thyme, parsley, rosemary, or marjoram)
1 tablespoon kosher salt

Instructions

Soak the beans overnight. Place the beans in a large bowl or pot. Pick out shriveled or discolored beans and discard them. Cover with 3 inches of cold water, then set on the counter uncovered for 8-24 hours (there's no need to refrigerate beans as they soak). Before cooking, discard the soaking water and rinse beans thoroughly in cold water.
Sauté the aromatics. 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.
Cook the cannellini beans. Add the cannellini beans, fresh water, and the chicken stock. Add more water as needed 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.
Season, if needed. 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.

Notes

To store: Refrigerate the beans in their cooking liquid for up to 1 week.

If preferred, remove the onion after cooking by using a quartered onion instead of chopped.

Nutrition