Creamy Cannellini Beans
A warm bowl of creamy, nutritious cannellini beans infused with garlic and herbs, perfect for meal prep and a comforting dinner.
Ingredients
Main Ingredients
- 2 tablespoons extra-virgin olive oil Enhances flavor and richness.
- 1 medium yellow onion, chopped Adds base flavor and sweetness.
- 4 cloves garlic, smashed Brings aromatic depth.
- 1 cup dried cannellini beans The star ingredient, creamy and nutritious.
- 4 cups water Necessary for cooking the beans.
- 2 cups chicken stock Enriches flavor for a robust broth.
- 1 bouquet garni herbs (thyme, parsley, rosemary, marjoram) Adds layers of herbal flavor.
- 1 teaspoon kosher salt Balances and enhances the dish's overall taste.
Instructions
Preparation
- Gather all your ingredients on a clean work surface.
- Rinse and soak the dried cannellini beans in water for at least 2 hours or overnight.
- Chop the yellow onion and smash the garlic cloves.
Cooking
- In a large pot over medium heat, add the extra-virgin olive oil and let it warm for 1-2 minutes.
- Add the chopped onion, cooking until translucent, around 5 minutes.
- Stir in the smashed garlic, sautéing for another minute until fragrant.
- Add the soaked cannellini beans, water, and chicken stock. Ensure the beans are covered.
- Insert your bouquet garni or bay leaf along with the fresh herbs.
- Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 45-60 minutes, or until beans are tender.
- Stir occasionally and check liquid levels; add more water if needed to keep the beans submerged.
- Once cooked, season with kosher salt and remove the bouquet garni or bay leaf before serving.
Serving
- Scoop the cannellini beans into bowls, allowing the creamy broth to fill each serving.
- Add toppings or garnishes of your choice, if desired.
- Enjoy your dish hot or warm; it pairs wonderfully with crusty bread or a fresh salad.
Notes
For creamier texture, blend part of the beans with some broth using an immersion blender. Store leftovers in their broth to retain moisture.