Simple White Beans

If you’re looking for a one-pot dish that’s full of flavor, texture, and versatility, this recipe is worth keeping in your rotation.

This time of year always draws me back to food that can simmer while the day unfolds. Nothing complicated, nothing performative. Just ingredients in a pot, filling the house with warmth.

Cannellini beans are a great option. Slow-cooked, they turn butter-soft with a thick, creamy texture. They’re versatile. A simple bowl finished with olive oil and black pepper, or something to build a soup around later in the week. A base for greens, vegetables, or whatever you already have on hand. One pot, many meals, very little effort.

This is food that respects the season. Steady, nourishing, and generous without being heavy.

Yields: 6 servings
Equipment Needed: Strainer, Heavy pot, Knife, Cutting board 

Ingredients

  • 1 pound dried cannellini beans
  • 4 cloves garlic, lightly smashed
  • 1 bay leaf
  • 1 sprig rosemary or thyme
  • 1 Parmesan rind
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Lemon zest or a splash of good vinegar

Preparation

Rinse the beans and soak them overnight in plenty of cold water. This makes a big difference in texture and consistency.

The next day, drain the beans and place them in a large, heavy pot. Add enough fresh water to cover the beans by at least two inches, giving them room to expand as they cook. Add the onion, garlic, bay leaf, herbs, and Parmesan rind.

Bring the pot to a gentle simmer over medium heat. Not a boil. Let the beans cook uncovered, stirring occasionally, for about 1½ to 2 hours, or until tender.

Once the beans are cooked, season generously with salt and freshly ground black pepper. Remove the onion, herbs, and Parmesan rind. Finish with a good drizzle of olive oil and a bit of lemon zest or vinegar to lift the flavors.

Taste and adjust. The beans should be well seasoned, and firm yet creamy.

I serve them warm with olive oil and black pepper, alongside sautéed greens or added to broth for a hearty soup. As an appetizer, I lightly mash and spread them on toast with a pinch of salt.

Simple White Beans

If you’re looking for a one-pot dish that’s full of flavor, texture, and versatility, this recipe is worth keeping in your rotation.

This time of year always draws me back to food that can simmer while the day unfolds. Nothing complicated, nothing performative. Just ingredients in a pot, filling the house with warmth.

Cannellini beans are a great option. Slow-cooked, they turn butter-soft with a thick, creamy texture. They’re versatile. A simple bowl finished with olive oil and black pepper, or something to build a soup around later in the week. A base for greens, vegetables, or whatever you already have on hand. One pot, many meals, very little effort.

This is food that respects the season. Steady, nourishing, and generous without being heavy.

Yields: 6 servings
Equipment Needed: Strainer, Heavy pot, Knife, Cutting board 

Ingredients

  • 1 pound dried cannellini beans
  • 4 cloves garlic, lightly smashed
  • 1 bay leaf
  • 1 sprig rosemary or thyme
  • 1 Parmesan rind
  • Extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Lemon zest or a splash of good vinegar

Preparation

Rinse the beans and soak them overnight in plenty of cold water. This makes a big difference in texture and consistency.

The next day, drain the beans and place them in a large, heavy pot. Add enough fresh water to cover the beans by at least two inches, giving them room to expand as they cook. Add the onion, garlic, bay leaf, herbs, and Parmesan rind.

Bring the pot to a gentle simmer over medium heat. Not a boil. Let the beans cook uncovered, stirring occasionally, for about 1½ to 2 hours, or until tender.

Once the beans are cooked, season generously with salt and freshly ground black pepper. Remove the onion, herbs, and Parmesan rind. Finish with a good drizzle of olive oil and a bit of lemon zest or vinegar to lift the flavors.

Taste and adjust. The beans should be well seasoned, and firm yet creamy.

I serve them warm with olive oil and black pepper, alongside sautéed greens or added to broth for a hearty soup. As an appetizer, I lightly mash and spread them on toast with a pinch of salt.