Cannellini Beans
Cannellini Beans
Nutrition
Estimates per serving (recipe yields 8).
- Calories
- 28
- total 220
- Protein
- 1.3g
- total 10g
- Carbs
- 4.3g
- total 34g
- Fat
- 0.6g
- total 5g
- Fiber
- 1g
- total 8g
Ingredients
- 2 cups dried cannellini beans
- 2 shallots
- 1 bulb garlic
- — fennel bulb
- 1 teaspoon sea salt
- — freshly ground black pepper
- 1 piece kombu
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- — red pepper flakes
- 1 bunch Swiss chard
- — extra-virgin olive oil
- — crusty bread
- 2 tablespoons chopped fresh parsley
Equipment
- large bowl
- dutch oven
About
A bright, wholesome one-pot meal. Serve with good crusty bread for sopping up the flavorful broth.
Instructions
Soak
Place 2 cups dried cannellini 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.
Simmer
Place the beans in a dutch oven or 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 2 shallots , 1 bulb garlic , fennel bulb , 1 teaspoon sea salt , freshly ground black pepper , and 1 piece kombu .
Continue simmering until tender, up to 2 hours more, stirring occasionally. The timing will depend on the type and freshness of your beans. Check every 30 minutes. Add more water as needed as it starts to evaporate.
Finish
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 1 tablespoon extra-virgin olive oil and 2 tablespoons fresh lemon juice . Season to taste with more salt, pepper, and red pepper flakes .
Serve
Add 1 bunch Swiss chard and cook until just wilted.
Season to taste and serve in bowls with drizzles of extra-virgin olive oil and crusty bread . Sprinkle with 2 tablespoons chopped fresh parsley .
View Cooklang Source
---
title: Cannellini Beans
description: "Cannellini Beans"
servings: 8
total time: 2 hours 40 minutes
prep time: 10 minutes
cook time: 2 hours 30 minutes
tags: [beans, one-pot, vegetarian, comfort-food, mealprep]
cuisine: Italian
difficulty: easy
nutrition-calories: 220
nutrition-protein: 10g
nutrition-carbs: 34g
nutrition-fat: 5g
nutrition-fiber: 8g
longDescription: "A bright, wholesome one-pot meal. Serve with good crusty bread for sopping up the flavorful broth."
---
== Soak ==
Place @dried cannellini beans{2%cups} 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 ~soak{8%hours} or overnight.
Drain and rinse well.
== Simmer ==
Place the beans in a #dutch oven{} or large pot and cover with 2 inches of water. Bring to a boil. Reduce the heat and simmer, uncovered, for ~initial simmer{30%minutes}.
Skim any foam off the top, then add @shallots{2}(peeled and quartered), @garlic{1%bulb}(top evenly sliced off), @fennel bulb{1}(chopped, stalks and fronds cut into large 4-inch pieces), @sea salt{1%teaspoon}, @freshly ground black pepper{}(lots), and @kombu{1%piece}(rinsed, optional, 3-inch).
Continue simmering until tender, up to ~tender{2%hours} more, stirring occasionally. The timing will depend on the type and freshness of your beans. Check every 30 minutes. Add more water as needed as it starts to evaporate.
> Older beans will take longer than fresher beans.
== Finish ==
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 @extra-virgin olive oil{1%tablespoon} and @fresh lemon juice{2%tablespoons}. Season to taste with more salt, pepper, and @red pepper flakes{}(optional).
== Serve ==
Add @Swiss chard{1%bunch}(stems removed, leaves torn) and cook until just wilted.
Season to taste and serve in bowls with drizzles of @extra-virgin olive oil{} and @crusty bread{}. Sprinkle with @chopped fresh parsley{2%tablespoons}.