Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cannellini beans - sorted, rinsed

  2. 1 Bay leaf

  3. 1 tablespoon 15ml Dried thyme

  4. 1 teaspoon 5ml Rubbed sage

  5. Water - as needed

  6. 3 cups 187g / 6.6oz Diced onion

  7. 1/4 cup 59ml Olive oil

  8. 3 tablespoons 45ml Minced garlic

  9. 1 teaspoon 5ml Salt

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  11. 1/4 teaspoon 1 1/3ml Crushed red pepper flakes -

Instructions Jump to Ingredients ↑

  1. In a large pot, place the cannellini beans, bay leaf, thyme, and sage, add enough water to cover the beans by two inches, and bring to a boil. Cover, reduce the heat to low, and simmer for 1 to 1 1/2 hours or until beans are tender.

  2. Drain any extra cooking liquid from the beans and save for use in soups or stews. Return the cooked beans to the pot, remove the bay leaf and discard it, and set beans aside.

  3. In a non-stick skillet, saute the onion in olive oil for 7 minutes or until lightly browned. Add the garlic and saute an additional 2 to 3 minutes or until both are tender.

  4. Add the sauteed onion mixture and remaining ingredients to the cooked beans, and stir well to combine. Taste and adjust seasonings, if needed. Add a little of the cooking liquid, if desired, for a moister product. Transfer to a large bowl for service.

  5. This recipe yields 6 to 8 servings.


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