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Aromataic Cannellini Beans
1 lb Cannellini beans; dried
2 Celery ribs; finely chopped
1 Yellow onion; finely chopped
2 Garlic cloves; finely chopped
1/2 ts Dried thyme
2 qt Water
Salt; to taste
Rinse the beans in a colander and pick out any stones, debris, or
funky-looking beans. Place the beans in a large bowl and add cold
water to cover by 2 inches. Let soak for 8-12 hours.
OR: quick-soak by placing the picked-over beans in a large saucepan
and cover by 1-2 inches of water. Bring to a boil, cover and remove
from heat; let stand for 1 hour.
OR: Use fresh cannellini beans, cooking with vegetables just until
tender, 20-25 minutes.
Combine the beans, celery, onion, garlic, thyme and the 2 quarts
water in a larage pot. Bring to a boil, cover reduce heat and simmer
until the beans are tender but notmushy, about 1 hour. Drain well,
season with salt.
Store in an airtight container in the refrigerator. Yields about 8
cups cooked beans.
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