Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Cannellini beans - dried

  2. 2 Celery ribs - finely chopped

  3. 1 Yellow onion - finely chopped

  4. 2 Garlic cloves - finely chopped

  5. 1/2 teaspoon 2 1/2ml Dried thyme

  6. 2 cups 474ml Water Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 large pot. Bring to a boil, cover reduce heat and simmer until the beans are tender but not mushy, 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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