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Brian Sunter

Cannellini Beans

Cannellini Beans

2 hours 30 minutes cook 10 minutes prep 2 hours 40 minutes total 8 servings
beans one-pot vegetarian comfort-food mealprep
Scale
Units

Nutrition

Authored values; per-serving basis not stated.

Calories
220
Protein
10g
Carbs
34g
Fat
5g
Fiber
8g

Sugar and sodium estimated from ingredients 2026-11-03.

Ingredients

  • 2 cups dried cannellini beans
  • 2 shallots
  • 1 bulb garlic
  • 1 fennel bulb
  • 1 teaspoon sea salt
  • - freshly ground black pepper
  • 1 piece kombu
  • 1 tablespoon olive oil
  • 2 tablespoons fresh lemon juice
  • - red pepper flakes
  • 1 bunch Swiss chard
  • - 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

1

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.

2

Drain and rinse well.

Simmer

3

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 .

4

Skim any foam off the top, then add 2 shallots , 1 bulb garlic , 1 fennel bulb , 1 teaspoon sea salt , freshly ground black pepper , and 1 piece kombu .

5

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

6

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.

7

Stir in 1 tablespoon olive oil and 2 tablespoons fresh lemon juice . Season to taste with more salt, pepper, and red pepper flakes .

Serve

8

Add 1 bunch Swiss chard and cook until just wilted.

9

Season to taste and serve in bowls with drizzles of olive oil and crusty bread . Sprinkle with 2 tablespoons chopped fresh parsley .

Related recipes

View Cooklang Source
recipe.cook 
---
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
nutrition-sugar: 3g
nutrition-sodium: 300mg
nutrition-note: Sugar and sodium estimated from ingredients 2026-11-03.
longDescription: "A bright, wholesome one-pot meal. Serve with good crusty bread for sopping up the flavorful broth."
rating: 4.5
---

== 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 @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 @olive oil{} and @crusty bread{}. Sprinkle with @chopped fresh parsley{2%tablespoons}.