I love the simplicity of this cannellini beans recipe. It was the first thing I made last spring, when we didn’t go to the store very often. Dry cannellini beans, aromatics, lemon juice, and Swiss chard are the only things you need to make it, and even those are flexible. If you don’t have cannellini beans, substitute other dried white beans, like Great Northern or navy beans. If you don’t have chard, use kale or spinach. No shallot? Try an onion. No – well, you get the idea.
After a long, hands-off simmer, these humble ingredients transform into a wholesome, warming one-pot meal. If you’ve never cooked with dried beans before, you’ll discover their magic as soon as you taste it. As they cook, they release some of their starches into the cooking water, creating a flavorful broth. When you eat, make sure to serve this cannellini beans recipe with good crusty bread. You’ll want to sop up every last drop of that tasty cooking liquid!.
Unlocking the Creamy Goodness of Cannellini Beans: A Guide to Cooking Times
Cannellini beans are a pantry staple loved for their smooth, nutty flavor. But before you can enjoy these tasty legumes, dried cannellini beans require hydrating and simmering to reach their tender potential. With a bit of know-how, you’ll have perfectly cooked cannellini beans ready to become soups, dips, and more. In this comprehensive guide, we’ll walk through exactly how long it takes to prepare dried cannellini beans using various methods. Read on for pro tips to help you master the art of cooking cannellini beans from scratch.
An Introduction to Cooking Dried Cannellini Beans
Cannellini beans, sometimes called “white kidney beans”, are a variety of Phaseolus vulgaris, part of the legume family alongside pinto, navy, and other beans. Grown around the world, these small, off-white beans have been a Mediterranean diet staple for ages.
When purchased dried, cannellini beans require hydrating and simmering before they can be enjoyed Taking the time to prepare dried beans rewards you with better texture, flavor, and cost savings compared to canned While canned beans offer convenience, dry beans enable you to control seasonings and cook times for the perfect doneness.
By understanding how long cannellini beans need to soak and simmer, you can unlock their full potential in all kinds of dishes from soups to salads, pastas to sautés. Let’s discover the secrets to cooking up tender, creamy cannellini beans.
Soaking Times for Dried Cannellini Beans
Soaking is the first step to cooking dried beans. This process rehydrates the beans, reducing cooking time and making their skins tender. Two soaking methods exist:
Overnight Soak:
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Place beans in a large bowl and cover with 2 to 3 inches of water.
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Let soak 8 to 12 hours or overnight.
Quick Soak:
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Place beans in a pot and cover with water. Bring to a boil for 2 minutes.
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Remove from heat, cover, and let stand 1 hour.
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Drain and rinse beans before cooking.
The overnight method is ideal, allowing beans to gradually absorb moisture. But the quick soak works great when you’re pressed for time. Just be sure to drain and rinse beans after quick soaking to wash away indigestible sugars.
Simmering Times for Cannellini Beans
Once beans are soaked, it’s time to simmer them until perfectly tender. Add soaked beans to a pot with fresh water, 2 to 3 inches above beans. Bring to a boil, then reduce heat and simmer gently until done.
Approximate simmer times:
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Overnight soaked beans: 45 mins to 1 hour
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Quick soaked beans: 1 to 1 1⁄2 hours
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Unsoaked beans: 1 1⁄2 to 2 hours
Check beans periodically as they simmer. They’re finished when creamy and soft all the way through. The exact time varies based on the beans’ age, size, and soaking time.
Tips for Cooking Cannellini Beans
Follow these tips for foolproof cannellini beans:
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Pick through beans, removing any debris before soaking.
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Use a large pot with room for beans to expand during simmering.
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Add aromatics like garlic, onion, or herbs for extra flavor.
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Keep an eye on water level, adding more if needed to keep beans submerged.
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Don’t add salt until beans are nearly tender, as it can toughen skins early on.
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Test regularly for doneness until beans are completely creamy and soft.
With these steps for soaking and simmering, you’ll turn dried cannellini beans into the smooth, creamy versions that make so many dishes shine.
Frequently Asked Questions About Cooking Cannellini Beans
How long should I soak cannellini beans?
For the overnight method, soak beans 8 to 12 hours. For quick soaking, boil for 2 minutes then soak 1 hour off heat.
Do I really need to soak cannellini beans before cooking?
Soaking is recommended but not required. It shortens cooking time and improves digestibility. If you don’t soak, beans will need a longer simmer time.
How long does it take to cook unsoaked cannellini beans?
Expect 1 1⁄2 to 2 hours of simmering for beans that haven’t been soaked before cooking. Check often for doneness.
What if my cannellini beans aren’t soft after simmering?
If beans aren’t done after expected cooking times, simmer longer, adding more water if needed. Older beans may take longer to rehydrate and soften.
Should I rinse beans after soaking and before cooking?
Rinsing after overnight or quick soaking helps wash away indigestible sugars. It’s an optional but recommended step.
How do I know when my cannellini beans are fully cooked?
Beans are done when totally tender and creamy all the way through. Taste a few beans to be sure they have reached your desired softness.
Can I speed up cooking with a pressure cooker or slow cooker?
Yes, pressure cooking reduces time to 20-30 minutes. In a slow cooker, cook 6-10 hours on low after soaking beans.
Tips for Storing Cooked Cannellini Beans
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Let beans cool completely before storing.
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Refrigerate in their cooking liquid for up to 5 days.
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For longer storage, freeze beans in airtight containers for 4-6 months.
Now that you know the ideal soaking and simmering times, you can cook up batches of creamy cannellini beans to enjoy all week long. Experiment with fun new ways to use them in soups, salads, sides, and more. With a little practice, you’ll be an expert at preparing dried cannellini beans to bring wholesome flavor to all your meals.
How to Cook Cannellini Beans
Making this cannellini beans recipe takes some time, but don’t let it scare you. The process is almost entirely hands-off! Here’s how it goes:
First, soak the beans. This step needs to be done the day before you cook the beans, or at least 8 hours before. Planning ahead can be a pain, but it’s well worth it. Soaking the beans cuts down on the time they need to cook and makes them easier to digest.
Place the beans in a large bowl and sift through them, discarding any stones or debris. Cover them with cold water, and set them aside to soak for at least 8 hours, or overnight.
Next, drain and rinse the beans. Place them in a large pot and cover them with 2 inches of water.
Then, cook! Bring the water to a boil, and skim off any foam that rises to the top. Reduce the heat and simmer for 30 minutes. Add the aromatics, salt, and pepper. You could also add a piece of kombu to the beans to help them digest better if you want to. Just make sure to keep the cooking water at a low heat. If it boils, the kombu will cause it to become bitter.
Continue simmering for up to 2 more hours, until the beans are tender. I like to check them every 30 minutes. If the pot begins to dry out at any point, add more water to keep the beans submerged.
Finally, season to taste. When the cannellini beans are tender, remove the garlic, fennel fronds, and kombu from the pot. Peel off the garlic’s papery skins, and mash the cloves into a paste. Bring it back to a boil and add the Swiss chard, olive oil, and lemon juice. Cook for a few more minutes, until the chard is barely soft. Adjust the lemon, salt, and pepper to taste. That’s it!.
Cannellini Beans Recipe Serving Suggestions
When you’re ready to eat, ladle the cannellini beans and their cooking liquid into bowls. Drizzle each one with olive oil and sprinkle it with chopped parsley and red pepper flakes. Pass the crusty bread, and dig in!.
If you want a bigger meal, try this recipe for cannellini beans with a salad, like my Kohlrabi Slaw, Pear Salad, or Citrus Salad. It would also be excellent with any of these simple vegetable side dishes:
Soaking Cannellini Beans – Martha Stewart’s Cooking School – Martha Stewart
FAQ
Can I cook cannellini beans without soaking?
Do dried cannellini beans need to be soaked?
How long does it take to boil cannellini beans?
How long do dried beans take to cook without soaking?