From scratch cannellini beans with fresh herbs. No-soak method of cooking dried cannellini beans with aromatic vegetables and herbs. The recipe takes approximately 45-90 minutes.
I love the taste and texture of beans made from dried beans. The only problem is oftentimes they require soaking overnight and sometimes I’m not that organized and prepared with what I’m going to make today! I know you understand.
These cannellini beans don’t require a presoak and only use a few simple ingredients. They also don’t require an exact measurement of the liquid because they are made with the intention of having leftover cooking liquid to store them in. Pretty cool, right?
If the tarragon is hard to find or you want to leave it out by all means go for it. I happen to love the taste of tarragon so I always search it out and use it.
These cannellini beans are a key ingredient in this dish I make- Braised Seitan with Roasted Tomatoes and Cannellini Beans
Below is a quick recipe outlining the steps and the recipe follows the video.
Cannellini Beans with Tarragon
Ingredients
- 1 Cup dried cannellini beans rinsed and picked over
- .5 onion peeled and quartered
- .5 carrot peeled and halved
- .5 celery rib cut in half
- 1 sprig fresh tarragon
- 1 sprig fresh thyme
- 1 bay leaf
- salt and pepper to taste
Instructions
- In a medium pot add all the ingredients. Pour in enough cold water to cover the beans by about 3 inches.
- Bring the pot to a simmer over medium heat and then reduce to low. Cover.
- Cook until beans are tender, about 45-90 minutes.
- Remove from heat and allow to cool. Discard the vegetables and herbs and store in the cooking liquid. Beans will keep in the refrigerator for 3-5 days
Video
Nutrition