Reviews (2)
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23 Ratings
5 star values:
5
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
1
Martha Stewart Member
Rating: Unrated
09/12/2012
OH YUM! I've never cooked cannellini beans before, and am really new to bean cooking in general. THANKS for this recipe - great one to rif from!
Only had dried smoked chili, so rehydrated it. Added some cooked bacon (old), a bit of leftover Speck (from another recipe here), 1/3 bell pepper, 2 stalk celery. Put in 4 cups water then remembered leftover 1 1/2 qt chicken stock, used it. 3 hours later...oh lordy it's divine bean soup!!
Martha Stewart Member
Rating: Unrated
03/04/2011
Really easy! I mashed some up to top crostini with, and sprinkled with sea salt and olive oil. My beans took only 35 minutes.
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Gallery
Pot of Beans
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 6 cups
Ingredients
Beans
1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
8 to 10 cups water, plus more for soaking
Flavor Base
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 fresh chile, chopped
Coarse salt
Optional flavor add-ins (see below)
Cook's Notes
Stir a few tablespoons of any of these into the flavor base: bell peppers, sausage, bacon, tomatoes. Or season with herbs and spices (cumin, paprika, cayenne, oregano, thyme, rosemary, bay leaf).
Cook's Notes
Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.
Gallery
Pot of Beans
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 6 cups
Gallery
Pot of Beans
Pot of Beans
Pot of Beans
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 6 cups
Recipe Summary
prep: 10 mins
total: 2 hrs 10 mins
Yield: Makes 6 cups
prep: 10 mins
total: 2 hrs 10 mins
prep:
10 mins
total:
2 hrs 10 mins
Yield: Makes 6 cups
Makes 6 cups
Ingredients
Ingredients
1 pound dried beans, such as kidney, cannellini, navy, pinto, or black
8 to 10 cups water, plus more for soaking
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 garlic cloves, chopped
1 fresh chile, chopped
Coarse salt
Optional flavor add-ins (see below)
Directions
Make the beans: Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight. Drain. (For a quick soak, cover beans in a saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour. Drain.)
Make the flavor base: Heat oil in a pot over medium heat. Cook onion, garlic, chile, 1 1/2 teaspoons salt, and any add-ins until onion and garlic are soft, about 5 minutes.
Add beans, 8 cups water, and 1 1/2 teaspoons salt. Bring to a boil. Reduce heat. Simmer, partially covered, adding water as needed to keep submerged, until tender, 35 minutes to 2 hours, depending on type of bean. (Start checking for doneness after 30 minutes.)
Cook's Notes
Stir a few tablespoons of any of these into the flavor base: bell peppers, sausage, bacon, tomatoes. Or season with herbs and spices (cumin, paprika, cayenne, oregano, thyme, rosemary, bay leaf).
Cook's Notes
Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.
Cook’s Notes
Stir a few tablespoons of any of these into the flavor base: bell peppers, sausage, bacon, tomatoes. Or season with herbs and spices (cumin, paprika, cayenne, oregano, thyme, rosemary, bay leaf).
Straight from the pot, beans make a meal. Serve cannellini beans Italian-style, with crostini and escarole sauteed in garlic and olive oil. Sprinkle with Parmesan cheese, and finish with fried rosemary sprigs and a little more oil.
Reviews (2)
Add Rating & Review
23 Ratings
5 star values:
5
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
1
Martha Stewart Member
Rating: Unrated
09/12/2012
OH YUM! I've never cooked cannellini beans before, and am really new to bean cooking in general. THANKS for this recipe - great one to rif from!
Only had dried smoked chili, so rehydrated it. Added some cooked bacon (old), a bit of leftover Speck (from another recipe here), 1/3 bell pepper, 2 stalk celery. Put in 4 cups water then remembered leftover 1 1/2 qt chicken stock, used it. 3 hours later...oh lordy it's divine bean soup!!
Martha Stewart Member
Rating: Unrated
03/04/2011
Really easy! I mashed some up to top crostini with, and sprinkled with sea salt and olive oil. My beans took only 35 minutes.
Reviews (2)
Add Rating & Review
23 Ratings
5 star values:
5
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
1
Add Rating & Review
23 Ratings
5 star values:
5
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
1
23 Ratings
5 star values:
5
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
1
23 Ratings
5 star values:
5
4 star values:
7
3 star values:
9
2 star values:
1
1 star values:
1
- 5 star values:
- 5
- 4 star values:
- 7
- 3 star values:
- 9
- 2 star values:
- 1
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
09/12/2012
OH YUM! I've never cooked cannellini beans before, and am really new to bean cooking in general. THANKS for this recipe - great one to rif from!
Only had dried smoked chili, so rehydrated it. Added some cooked bacon (old), a bit of leftover Speck (from another recipe here), 1/3 bell pepper, 2 stalk celery. Put in 4 cups water then remembered leftover 1 1/2 qt chicken stock, used it. 3 hours later...oh lordy it's divine bean soup!!
Martha Stewart Member
Rating: Unrated
03/04/2011
Really easy! I mashed some up to top crostini with, and sprinkled with sea salt and olive oil. My beans took only 35 minutes.
Martha Stewart Member
Rating: Unrated
09/12/2012
OH YUM! I've never cooked cannellini beans before, and am really new to bean cooking in general. THANKS for this recipe - great one to rif from!
Only had dried smoked chili, so rehydrated it. Added some cooked bacon (old), a bit of leftover Speck (from another recipe here), 1/3 bell pepper, 2 stalk celery. Put in 4 cups water then remembered leftover 1 1/2 qt chicken stock, used it. 3 hours later...oh lordy it's divine bean soup!!
Rating: Unrated
Rating: Unrated
03/04/2011
Really easy! I mashed some up to top crostini with, and sprinkled with sea salt and olive oil. My beans took only 35 minutes.
All Reviews for Pot of Beans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pot of Beans
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
