Italian White Beans
My favorite (and simplest) way to cook Italian-style white beans in a Dutch oven with pantry staples.
Servings: 4 servings
Calories: 251kcal
Ingredients
- 1 cup dried cannellini beans
- Salt to taste
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fennel seeds
- ½ teaspoon red pepper flakes
- 6 garlic cloves smashed
- 1 yellow onion finely diced
- 3 sprigs fresh thyme, rosemary, or sage
- 1 bay leaf optional
Optional Toppings (For Serving):
- A squeeze of lemon juice
- A handful of chopped parsley
- A handful of grated parmesan cheese
- Crusty bread
- A handful of chopped kale or spinach
Instructions
- Soak: Rinse 1 cup dried cannellini beans, discarding any dirt, debris, or broken/discolored beans. Transfer beans to a medium bowl, and add enough water to cover them by 3 inches with a good pinch of salt. Soak for a minimum of 4 hours up to overnight. Note: For a quick soak, add beans to a large pot of water and bring to a boil. Remove from the heat, add a pinch of salt, and soak for 1 hour before cooking.
- Saute aromatics: Set a large dutch oven over medium heat with 2 tablespoons extra-virgin olive oil. Stir in 1 teaspoon fennel seeds and ½ teaspoon red pepper flakes. Once the seeds are sizzling and aromatic, add 6 garlic cloves and 1 yellow onion. Saute aromatics for 8 - 10 minutes until the onion and garlic are nicely golden brown and softened.
- Boil: Drain the beans, then add to the pot along with 3 sprigs fresh thyme, rosemary, or sage, 1 bay leaf (if using), and enough water to cover the beans by 3 inches (about 4 - 6 cups). Bring to a boil over medium-high heat, and boil for 15 minutes. Season with a pinch of salt.
- Simmer: Reduce the heat and simmer until tender, about 90 minutes to 2 hours. Stir occasionally, checking the liquid level of the pot and adding more water as necessary to keep the beans submerged.Note: For brothy beans, you'll want at least an inch of additional water at the end. Otherwise, you need just enough water that they're barely submerged when tender.
- Season: Season with salt.
- Serve: You can either enjoy as is, or add a squeeze of lemon, some chopped parsley, and grated cheese for serving alongside crusty bread.Alternatively, for brothy beans, I recommend serving with a handful of greens. Stir them into the pot after the beans are tender, and cook until wilted, about 3 - 5 minutes. Serve with crusty bread, and whatever accompaniments you desire!
Notes
On Soaking: Do you need to soak? Yes and no. Soaking leads to slightly more even cooking. If they're less than 18 months old, you don't need to! If older (or you're not sure), I do recommend soaking.
Additionally, because this recipe does include a step for soaking, the cooking time may be upwards of 3 - 4 hours without a soak. And keep in mind the beans will need more water too!
Slow Cooker Tip: A slow cooker can yield a slightly creamier texture. However, dry kidney beans like cannellinis need to be boiled for 10+ minutes to destroy a toxin that can cause food poisoning. So, make sure to do the boiling step then transfer everything to a slow cooker and cook over low heat for 6 - 8 hours.
Storage: Leftover beans can be stored, in their liquid, in an airtight container in the fridge for 3 - 5 days.
Make-Ahead: You can also easily make them 1 - 2 days ahead of time and reheat in the microwave before serving!
Nutrition
Calories: 251kcal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 983mg | Fiber: 9g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 6mg
