Cannellini Beans

Total Time:
13 hr 15 min
5 min
12 hr
1 hr 10 min

6 to 8 servings

  • 1 pound dried cannellini beans
  • 1 rib celery, broken in 1/2
  • 1 large or two small carrots, peeled and broken in 1/2
  • 1 large onions, skin removed, hairy end left on, cut in 1/2
  • 3 cloves garlic, smashed
  • 1 bundle thyme
  • 2 bay leaves
  • 1 piece slab bacon or prosciutto skin, or a couple slices of bacon
  • Kosher salt
  • *Cook's Note: Due to the soaking this is definitely a plan ahead recipe.

  • Soak the beans overnight in a large bowl filled with water.

  • *Soooooooooooo...if you didn't think yesterday to soak your beans you can do the "quick soak" method. Put the beans in a large pot and cover with at least 2 inches of water. Bring the beans to a boil over medium heat. Turn the heat off and let the pot sit until the water cools down, then proceed as if you had soaked the beans overnight.

  • Strain the beans from the soaking water. Put the beans in a large pot and cover generously with water. Add the onions, carrot, celery, garlic, thyme, bay and slab bacon Bring the pot to a boil over high heat. Reduce heat and simmer until all the beans are soft, about 1 hour. Add more water if it reduces too much. Test the beans for doneness by doing the 5 bean test. Bite into 5 beans, if they are all soft then they are done. Beans do not all cook at the same rate so the 5 bean test is important.

  • When the beans pass the 5 bean test, remove the pot from the heat. Season the water generously with salt and let sit for 15 minutes. If using the beans right away, go ahead. If not using the beans right away, store them covered, in the refrigerator in their liquid.

  • Beans, beans the musical fruit...

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4.4 7
Great way to cook cannellini beans! I used 3 pieces of applewood smoked bacon and the flavor really went into the beans. I'll definitely use this recipe again to cook beans for soups or stews. The only problem I have it that it took me a little over 2 hours to cook the beans completely even though I soaked them overnight. Give yourself plenty of time to cook these, or cook them the night before if they're for a special dinner. item not reviewed by moderator and published
yum item not reviewed by moderator and published
Anne, you rock, thank you for the recipe and all the extra info you give. Not having soaked the beans the night before, I was clueless as to what to do and no none else had the information. I am most grateful and a total fan. Muy bien! item not reviewed by moderator and published
Wasn't easy! item not reviewed by moderator and published
A great, tasty base for so many recipes. The instructions regarding tasting five beans was most helpful. Thanks to a great chef/teacher item not reviewed by moderator and published
Finally! A tasty way to cook these beans. We enjoyed these very much, and plan on using some in a bean and kale soup as well as the seafood stew she made. Thanks, Anne! item not reviewed by moderator and published
This is an excellent and old method of cooking beans. If you follow directions they will be simply delicious every time. A twist to the recipe that adds greatly is to substitute in garbanzo beans(chick peas) at the ratio of 2 parts beans to 1 part garbanzo. Adds some texture and some additional flavor. this comination is particularly good when drained and used in salads and such. item not reviewed by moderator and published

Not what you're looking for? Try:

Spinach and Cannellini Bean Dip

Recipe courtesy of Giada De Laurentiis