Savory Stovetop Cannellini Beans (From Scratch)
Serves 830 mins prep40 mins cook
Creamy, soft and satisfying, cannellini beans are one of our absolute favorites! This recipe shows how to cooked dried cannellini beans from scratch, either on the stovetop or in a pressure cooker. Home-cooked cannellini beans taste even more delicious than canned, and are much more economical. Make a batch and freeze them up to two months to use in salads, soups and pasta dishes and more.
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Instructions
Yield: About 7 cups 0 Dump the beans out onto a rimmed tray or large plate. Sort through them, discarding any debris or stones, and pick out any beans that are broken. 4 Put the beans in a large bowl or pot and cover with fresh water. Soak at room temperature 4 hours, or up to overnight. When the beans are ready to cook, they'll look plump and doubled in size, with no wrinkles in the skin. Drain and proceed with your preferred cooking method. Note: Use the quick soak option below if you're short on time. Quick soak option: 8 Put the beans in a large pot and cover with cold water. Bring to a boil, then remove from the heat. Let the beans soak for one hour. Drain and proceed with your preferred cooking method. Stovetop method: 1 Pour the olive oil into a large, heavy pot or Dutch oven. Add the onion and garlic and place over medium-high heat. Cook 1-2 minutes, stirring, until the onions are softened. Add the drained, soaked beans and enough cold water to cover the beans by 2-3 inches. Add 1 teaspoon salt, and the chili if using. 3 Bring the water to a boil and cook the beans at a full boil for 10 minutes. Reduce the heat to a slow simmer, give the beans a stir and partially cover the pan. Cook 1-3 hours, until the beans are uniformly plump and tender when you take a bite. Keep an eye on the water level, and add more as needed to keep the beans covered as they cook. Pressure cooker method (soaked): 5 Put the beans, onion, garlic and chili in a pressure cooker insert. Add enough water to cover the beans by 2-3 inches. Lock the lid in place and cook 20-25 minutes at high pressure. Allow the steam to release naturally. Pressure cooker method (un-soaked): 10 Put the beans, onion, garlic and chili in a pressure cooker insert. Add enough water to cover the beans by 2-3 inches. Lock the lid in place and cook 40-45 minutes at high pressure. Allow the steam to release naturally. Serving: 12 Pick out the bay leaf, herb sprigs and the larger onion slices. Remove the beans from the cooking liquid with a slotted spoon, or drain into a colander set over a bowl. (Reserve the cooking broth for soup, and add some to the beans for storing in the refrigerator).Taste the beans, and add additional salt to taste. Serve the warm beans generously drizzled with olive oil, or use in any of your favorite recipes.View original recipe